Low Calorie Taco Recipe

low calorie taco recipe
    low calorie
  • Low-calorie jerky products are those containing 80 grams of calories or less per serving size. The Jerky.com homepage features a section of products that fall into this category.
  • less than 40 calories per serving (check that serving size, many times the manufacturer will reduce the serving size to an unreasonable sized serving in order to claim their product is “low-calorie”
  • Calorie restriction, or caloric restriction (CR), is a dietary regimen that restricts calorie intake, where the baseline for the restriction varies, usually being the previous, unrestricted, intake of the subjects.
  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • directions for making something
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  • A medical prescription
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • greaser: (ethnic slur) offensive term for a person of Mexican descent
  • A Mexican dish consisting of a fried tortilla, typically folded, filled with various mixtures, such as seasoned meat, beans, lettuce, and tomatoes
  • A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety.
  • a tortilla rolled cupped around a filling
low calorie taco recipe - Eating For
Eating For Life
Eating For Life
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BeanPotChili 004
BeanPotChili 004
Modified slightly from Julie Mc's and Elissia's recipe, heh heh... Ingredients: - 1 packet of Hot Taco seasoning - 1 packet of dry ranch dressing - 1 Onion, diced - 1 lb. of ground beef - About 1 lb. or 3 links of mild/sweet italian sausages, removed from casing - 1 can each of: Kidney beans, Pinto Beans, Black Beans - 2 cans of corn - 1 can of Rotel (diced tomatoes with chile) - 1 can of diced tomatoes - 2 Cups of water Toppings include: - Diced green onions - shredded cheese - sour cream - Fritos corn chips Directions: 1. For the bean cans, drain them of their liquids, and then rinse them briefly while still in the can. Then fill the cans up with water, and drop all water-filled cans of beans into a large pot. 2. Don't drain the corn nor tomatoes; simply drop them into the pot. 3. Add a packet of dry ranch dressing and the 2 cups of water, and turn the heat to high. 4. While the pot heats up, brown the ground beef and the italian sausages. While cooking, add in the taco seasoning packet, and mix well, until everything is mixed well, broken up and cooked. Take the meat and drop it into the large pot, and heat everything up. You can leave it on low...and of course, if you have a large slow cooker, it works perfect for chili! 5. When ready to serve, scoop chili into bowls, top with grated cheese, sour cream, and diced onions, and those crispy corn chips. =) Of course, anything can be modified - ground turkey instead of beef, or you can remove the sausages altogether for less meat (though I like the meatier version for chili). Beans aren't limited to kidney/black/pinto; you can add chili beans and anything else you find in the pantry. =) And the taco seasoning and dry ranch are up to you, though I like them...and since I like it hot, I used the hot taco seasoning instead of mild. Corn chips are added calories...but I don't mind those calories, so I eat them up. They also seem kinda naked without them, but it doesn't change the taste too much. =)
Kristan's Chicken Burritos
Kristan's Chicken Burritos
Ingredients 8 flour tortillas (8") 1 cup salsa, divided 1 lb boneless, skinless chicken breast 1 packet taco seasoning 1/2 c. Kraft 2% Shredded Mexican Blend, divided 1 can 98% FF cream of mushroom soup 4 oz. canned diced green chilies Directions Preheat oven to 375 degrees F. Spray a nonstick skillet with canola oil spray. Coat BSCB with taco seasoning. Cook until done in skillet over medium high heat. Remove from skillet and shred. Return to skillet over low heat. Mix in soup, chilies, and 1/2 cup of salsa. Stir until combined and heated through. Remove from heat. Stir in 1/4 cup of cheese. Using a 1/3 cup measure, fill each tortilla and roll up. Place seam side down in 9x13 baking dish. Spread remaining 1/2 cup salsa on top. Sprinkle with remaining 1/4 cup cheese. Bake uncovered for 10 mins. Serves 8 (1 burrito per serving) Calories 323.7 Fat 6.3 g Dietary Fiber 3.1 g Original recipe by KA.

low calorie taco recipe
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