Sun-Dried Tomato and Basil Yogurt Tacos recipe
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Ingredients
- 1 cup plain yogurt 2 tablespoons finely chopped fresh basil 1 pound ground beef ¾ cup water 1 envelope taco seasoning mix 1 (4.6 ounce) package taco shells 1 cup shredded mozzarella cheese ⅔ large English cucumber, thinly sliced 2 large carrots, thinly sliced 4 sun-dried tomatoes, cut into strips hot sauce to taste
Nutrition Info
- 627 caloriescarbohydrate: 52.5 gcholesterol: 91.4 mgfat: 30.9 gfiber: 6.3 gprotein: 35.8 gsaturatedFat: 12 gservingSize: -sodium: 1684.3 mgsugar: 19.7 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato and Basil Yogurt Tacos
Directions
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Stir yogurt and basil together in a bowl, place in refrigerator.
Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes, drain and discard grease. Stir water and taco seasoning into beef, bring to a boil. Reduce heat to low, simmer beef mixture until thickened, about 5 minutes.
Spoon about 1 tablespoon yogurt mixture into each taco shell, layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.