In order to give the kids access to one of their favorite foods while reducing the fat and salt content, I developed this recipe. It was a resounding success in their taste tests! Lunches at school are ideal for leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds lean ground beef
- 1 medium onion, finely chopped
- 1 ½ cups low-sodium tomato juice
- 2 tablespoons hot pepper sauce (such as Frank’s RedHot®)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 (14.5 ounce) package baked tortilla chips, or to taste
- 1 cup shredded reduced-fat Cheddar cheese, or to taste
- ⅓ head iceberg lettuce, shredded, or to taste
- 1 cup salsa, or to taste
Instructions
- Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
- Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.
- It is important to use the proper amount of ground beef called for. If too much is used, spices will need to be adjusted for maximum flavor.
- Substitute taco sauce for salsa, if desired.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 6 g |
| Sodium | 1053 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |