Makes 6 Servings

Ingredients

• 1 pound lean ground beef (90% lean or higher)
• 1 large carrot, peeled and shredded (about 1 cup)
• 12 taco shells
• 1 can black beans (15½ ounces), drained and rinsed
• 1½ cups pre-shredded reduced-fat cheddar cheese
• 1 cup salsa
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Optional toppings: diced avocado, diced tomato, shredded lettuce, reduced-fat sour cream, sliced black olives

Directions

1. Preheat oven to 350°F. 


2. Place a large nonstick skillet over medium-high heat. Add the meat and carrot and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.


3. While the meat is cooking, bake the taco shells according to package 
directions.
4. When the meat is done, add the beans, cheese, salsa, cumin, chili powder, and garlic powder and stir to combine. Cook until the cheese melts and the mixture is heated through, about 2 minutes. Serve in the taco shells with optional toppings.

Serving tip: Use a soft flour tortilla if your children find hard taco shells difficult to bite into.

Nutrition:
360 calories, 15g fat (4.5g saturated), 530mg sodium, 32g carbohydrate, 5g fiber, 28g protein, 70% vitamin A, 10% vitamin C, 25% calcium, 15% iron

Credits

Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms