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Chipotle Beef Tacos with Tomato-Avocado Pico de Gallo
Diabetic Living Magazine
“These spicy chipotle tacos are the perfect choice for your next taco night. You can substitute ground turkey for the beef if you'd like, but either way, you'll want to make sure each bite includes a bit of the homemade pico de gallo.”
Tomato-Avocado Pico de Gallo
2 cups tomatoes, chopped
1 cup avocado, peeled and chopped
½ cup snipped fresh cilantro
⅛ to ¼ teaspoon crushed red pepper
Chipotle Beef Tacos
Nonstick cooking spray
1 cup chopped onion
6 cloves garlic, coarsely chopped
¾ cup 50% less sodium beef broth
⅓ cup no-salt-added tomato paste
¼ cup cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground chipotle chile pepper
½ teaspoon black pepper
¼ teaspoon salt
2 pounds 93% lean or higher ground beef or turkey
16 (6 inch) white corn tortillas, warmed
1Prepare Tomato-Avocado Pico de Gallo: In a medium bowl gently stir together tomatoes, avocado, snipped cilantro and, if desired, crushed red pepper. Set aside.
2Prepare Chipotle Beef Tacos: Coat a 12-inch nonstick skillet with cooking spray; heat over medium. Add onion and garlic; cook 5 minutes or just until onion is tender, stirring occasionally. Transfer onion mixture to a blender or food processor. Add the next eight ingredients (through salt). Cover and blend or process until smooth.
3In skillet cook ground beef over medium-high until browned. Drain off fat. Add onion mixture to meat in skillet. Cook and stir over medium just until bubbly. Reduce heat. Simmer, covered, 5 minutes, stirring occasionally.
4Serve meat mixture in warm tortillas topped with Tomato-Avocado Pico de Gallo.