22 de febrero de 2016

Steak Tacos Roll-Ups RECIPE FOR TODAY

Steak Tacos Roll-Ups
2 lbs steak (or extra lean ground beef or ground turkey)
1 medium onion, diced
2 cloves garlic, minced
1 small can diced green chilies, mild
1 pkg. taco seasoning (I used homemade taco seasoning)
1 c. tomato sauce
1 (16 ounce) can refried beans (regular or fat free)*
1 c. shredded cheese, your choice
whole wheat tortillas

Preheat oven to 400 degrees. Prepare baking sheet by putting aluminum foil to cover pan. This makes clean up super easy! Using cooking spray, lightly coat foil.

Cut steak into small chunks, bite size. In a large skillet brown steak with taco seasoning, garlic and onion over medium-high heat until meat is browned. Don't over cook or it will be too chewy. Drain off any excess liquid.

Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook until thickened.

With tortilla flat on surface, sprinkle small amount of cheese onto torilla. Spoon 2-3 Tbsp. of the steak mixture on top of the cheese. Carefully roll tortilla up as you would a taquito, being careful to not over fill the tortilla, but rolling as tight as you can get it.

Place your filled tortillas in a single layer onto prepared baking pan, seams side down. With a pastry brush, lightly brush olive oil on top of each roll up. This helps to crisp the outer shell.

Bake at 400 degrees for 15 minutes or until the cheese has melted. Remember, the ingredients are already cooked, so you just need them to be heated.

Remove from the oven and serve with optional condiments and/or salad.

NOTE: Any left over roll ups can be placed in air tight container and frozen for later use. When ready to eat, just pop in microwave for about 1 min. to thaw and heat thoroughly.

Serves: 15

Calories: 281.0
Total Fat: 8.9 g
Saturated Fat: 3.7 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.9 g
Cholesterol: 42.5 mg
Sodium: 650.4 mg
Potassium: 287.3 mg
Total Carbohydrate: 27.1 g
Dietary Fiber: 4.4 g
Sugars: 2.8 g
Protein: 22.7 g

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