It’s Tuesday, and you know what that means? TACOS.
The problem I have with tacos, though, is that they’re just so delicious that I want to keep eating more and more. Also, they’re usually paired with chips…and who hasn’t eaten a basket or two of that goodness at any given Mexican restaurant?
So, on a more serious note, this week we decided to go for something a little more macro friendly: Mexican stuffed peppers. Makes it a bit easier to keep sodium and carbs in check, and the slight crunch of the pepper mimics the feel of chips.
Check it out!
- 3 green peppers, cut in half
- 1/4 onion, diced
- 1 lb 90% lean ground beef
- 1/2 can of white corn
- 3/4 can Rotel diced tomatoes with green chiles
- 1 pack of taco seasoning
- 2 tbs Ortega
- Optional: sprinkle with 4 cheese Mexican blend
- Preheat oven to 350 degrees
- While oven is heating, brown the ground beef and onions. When it is almost done, mix in the white corn, Rotel diced tomatoes, taco seasoning, and Ortega, cooking until meat is completely browned.
- Cut the green peppers in half, removing the stem and seeds.
- Arrange green pepper halves on baking sheet and fill with ground beef taco filling.
- Cook for 30 minutes.
- Optionally, remove after 30 mins and sprinkle some shredded cheese over each pepper half, cooking for an additional 5 minutes or util melted.
When you’re ready to eat, a bit more Ortega and a dollop of sour cream go a long way!