(Image Source: Myrecipes.com)

I found this recipe for Lean Green Lettuce Tacos in the September 2008 issue of Southern Living.  I immediately tested it on two friends for a casual Sunday lunch.  I didn’t have sqaush and zucchini on hand, so I modified the recipe to include corn and black beans.  It was extremely easy to make (about 30 minutes prep time, if you chop your own tomatoes) and everyone loved it.  Best of all, the recipe is very easy to modify.  You can mix and match your own fresh herbs and vegetables.  Take away the cheese, and it gets even healthier!

Lean Green Lettuce Tacos

Ingredients
1 small zucchini, diced
1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco fresco seasoning
1 (8-oz.) can no-salt-added tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves
Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco

Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

Serve meat mixture in romaine lettuce leaves with desired toppings.

Enjoy!

A.