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Buffalo-Style Beef Tacos

Family favorite tacos get a flavor update with hot pepper sauce, blue cheese, celery and carrots.

  • 30
    min
  • 4
    SERVINGS
  • 330
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup hot pepper sauce
  • 8 taco shells
  • 1 cup thinly sliced lettuce
  • 1/4 cup reduced-fat prepared blue cheese dressing
  • 1/2 cup shredded carrot
  • 1/3 cup chopped celery
  • 2 tablespoons chopped fresh cilantro
  • Carrot and celery sticks or cilantro sprigs (optional)

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

  2. Meanwhile, heat taco shells according to package directions.

  3. Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.

    Cook's Tip: One quarter cup prepared ranch dressing combined with 2 tablespoons crumbled blue cheese may be substituted for blue cheese dressing.
326 CALORIES

0 % *

5.6g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.6 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 326 Calories; 135 Calories from fat; 15g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 315 mg Sodium; 19 g Total Carbohydrate; 2.3 g Dietary Fiber; 1.8 g Total Sugars; 28 g Protein; 0.3 g Added Sugars; 61.2 mg Calcium; 3.6 mg Iron; 569 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 303 mg Phosphorus; 6.9 mg Zinc; 22.5 mcg Selenium; 107.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Riboflavin, and Choline.

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