“Right here’s a reduced-fats model of a veteran Unusual Mexican well-liked. In this recipe, the veteran ‘fry bread’ is modified with a reduced-fats biscuit that’s rolled flat and baked. After I first came up with this recipe, my husband ate them every evening for per week! They were that factual! This recipe is a tall manner to get fiber from the beans and hundreds fresh veggies in a delicious Southwestern pleasure.” –Maria
Commercial – Proceed Finding out Under
- 1/2 onion, chopped
- 1 lb. extra-lean ground crimson meat (95% lean)
- 1 envelope (1.25 oz.) taco seasoning mix
- 1 can (16.3 oz.) refrigerated reduced-fats buttermilk biscuits (8 biscuits)
- 1 c. canned fats-free refried beans
- 4 c. shredded lettuce
- 2 tall tomatoes, chopped
- 6 oz. shredded low-fats Mexican cheese blend
- 1/2 c. low-fats sour cream
- 1/2 c. salsa
- 1 avocado, seeded, peeled, and chopped
- 1 c. chopped cilantro
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- Step 1Preheat the oven to 350°F.
- Step 2Coat a tall skillet with cooking spray, add the onion, and cook over medium heat for 5 minutes, stirring steadily, till browned. Add the crimson meat and cook for 5 minutes, stirring, till now not purple. Race in the taco seasoning. Cook dinner for 1 minute. Decrease the warmth to low; preserve heat.
- Step 3Within the intervening time, lightly flour a flat surface and rolling pin. Roll every biscuit to 6″ in diameter. Space on 2 ungreased baking sheets. Bake for 10 minutes or till golden brown.
- Step 4Space the beans in a microwave-protected bowl and cook on medium for 3 minutes, stirring, till sizzling.
- Step 5To assemble, high every biscuit with the beans, crimson meat, lettuce, tomatoes, cheese, sour cream, salsa, avocado, and cilantro.
