Chili Beef Tacos

I've posted this recipe before.  Back in the early days of the blog, before the points changed to points plus.  I decided to make it for supper recently and found that the post / directions / point information made absolutely no freaking sense.  Sorry about that. This blog here? It's a series of trials and errors.   

I wonder if I'll be apologizing for this post in a few years? 

So these tacos, they are really where its at. You should make them for yourself, your family, your neighbor, a complete stranger.  Matters not who gets the end results, only that you give these tacos a try.  

Who doesn't love taco night?  Fools.  That's who.   

OK that might be harsh.  It's OK if you don't love taco night.  You're not a fool.  And you can still read this blog if you don't love taco night.  Unless I've offended you to the point where you've stopped reading.  In that case, I hope you'll reconsider.  About no longer reading the blog and about not loving taco night. 

Chili Beef Tacos
adapted from WW Online

2 1/2 tbl chili powder
1 tsp cumin
2 tsp olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 lb ground beef (93/7)
16 oz can of kidney beans, drained and rinsed
16 oz tomato sauce
16 small flour tortillas (2 pp each)

Toast the chili powder and the cumin in a large pan over medium heat.  Add the olive oil, onion, and garlic and cook until onion is soft.  Add the beef and cook until done.  Stir in the tomato sauce and kidney beans and cook for about five more minutes.  

To serve, place 1/4 of a cup of the meat into a flour tortilla.  

Serving size 2 tacos (makes about 8 servings)
Points plus 8 

Fun Fact!  Light Sour cream is 0 pp for 1 tbl.   

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