Qty | unit | Ingredient |
2/3 | cup |
Sour Cream
low-fat
|
2 | tablespoons | |
1 | tablespoon | |
1 | large |
Onion
cut in strips
|
2 | cloves |
Garlic
minced
|
1 | tablespoon | |
1/2 | teaspoon | |
1/4 | teaspoon | |
1 | pound | |
1/2 | cup | |
1 | medium |
Red Pepper
sweet, chopped
|
1 | medium |
Green Pepper
sweet, chopped
|
1 | medium |
Zucchini
thinly sliced
|
4 | 10-inch |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
Mix sour cream with Dijon mustard and set aside in the refrigerator.
In nonstick skillet, heat oil over medium-high heat; add onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened and translucent.
Add ground beef and salsa; cook, breaking up beef with back of spoon, for about 5 minutes or until beef is no longer pink.
Add red peppers, green peppers and zucchini; cook, stirring for 3 minutes or until tender and liquid has evaporated.
Meanwhile, wrap the flour tortillas in foil; heat in 350°F oven for 5 minutes or until warmed through.
Divide beef mixture among tortillas and roll up.
Serve with sour cream mixture.
Deb D. | January 9th, 2022