Make Taco Night Healthy
Taco night is as important to my family as spaghetti night. My family loves crunchy tacos, and I love making them because they are so easy. And did I mention Coco, our dog loves taco night too because my son is going to inevitably drop some toppings on the floor. However, tacos aren’t the healthiest dinner to have, but with just a few changes you can make them much healthier.
The first small change I make is to use whole grain taco shells. These are just as tasty as regular corn taco shells, and my family can’t tell the difference.
The second change I make is to use very lean ground beef (95%) or lean ground turkey breast (99%). Before, I always used 80/20 ground chuck, because it’s just so tasty. But with dishes like this it’s okay to use very lean meat because you’re adding so much flavor with spices.
The third change I made was to either use a reduced fat cheese, or skip the cheese altogether. Before we use to enjoy a fatty queso fresco, which has a whopping 29 grams of fat per serving! But a low fat cheddar has just 4g of fat per serving.
The fourth change I made was to skip the sour cream and add more guacamole. Sure guacamole is fatty, but it’s full of healthy fats.
The last, and probably most important change I make is to add some healthy hidden vegetables to the meat. I love this new product, Green Giant Veggie Blend In’sTM. It’s a veggie puree that you can add to a variety of recipes for some added nutrition. And don’t worry about your picky eaters, because they won’t even know it’s there! It’s even Jessica Seinfeld approved!
Green Giant Veggie Blend In’sTM are an easy way to add veggies to your favorite dishes. They are ALL NATURAL 100% vegetable purees with NO preservatives and NO additives which makes me ecstatic. Flavors include: Carrot, Butternut Squash and Spinach and you can find them on Amazon.com.
Yield: Serves 4
1 lb very lean ground beef (95%) or lean ground turkey breast (99%)
1/2 medium onion, chopped
1 package Green Giant Veggie Blend In's carrot puree
2 tablespoons tomato paste
1 packet Old El Paso Taco Seasoning
1/2 cup water
2 medium hass avocados, mashed with lime juice (or prepared guacamole)
whole grain taco shells
Add ground meat and onion to skillet and brown meat. Add Green Giant Veggie Blend In's carrot puree, tomato paste, taco seasoning and water. Mix well and bring to a boil. Continue to cook over medium heat until sauce is very, very thick.
Heat taco shells according to package directions.
Assemble tacos topping with lettuce, tomato and guacamole.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post sponsored by Green Giant. All opinions 100% mine.