Tortillas With Beef and Mexican Cabbage Salad


1 cup red onion, diced
1/2 small jalapeno pepper, finely minced
1 cup tomatillos, diced
2 cups tomatoes, seeded and diced
4 ounces canned mild green chiles, can
1 clove garlic, finely chopped
2 cups red cabbage, finely chopped
1/4 cup cilantro, finely minced
1 small lime, juiced
1 tablespoon honey
1/2 tablespoon Mexican seasoning
1 teaspoon cumin
1 pinch salt
1 pinch red pepper flakes
1 pound extra lean beef
1 tablespoon Mexican Seasoning
8 medium Tortilla Land Flour or Corn Tortillas, or
16 tablespoons low fat sour cream


Combine onion, jalapeno, tomatillo, tomatoes, chiles, garlic, cabbage, cilantro, lime juice, honey, 1/2 tbs Mexican seasoning, cumin, and red pepper in a bowl. Season to taste should it need more heat for you.
Heat a large non-stick skillet over medium heat and spray with cooking spray. Add beef and 1 tablespoon Mexican seasoning and cook for 5 – 6 minutes until the meat is cooked through.
Heat tortillas in a dry non-stick skillet over medium-high until lightly browned on both sides. Top with beef, salad and sour cream.


The low calorie version of a Mexican burrito is perfect for dieters and non-dieters alike.




Thursday, May 5, 2011 - 6:34am


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