Tuesdays are our busiest night - the kids have after school activities, and then Rolf and Joe go to boy scouts. This was a perfect dinner for our hectic schedule - I put the beef in the slow cooker in the morning, and they were ready for dinner when we were. I loved that they were healthy and that the whole family liked them (I put the serrano chiles on the side, as they were a little spicy for the kids)
1 pound of lean ground beef
1 onion, finely chopped
4 cloves of garlic, chopped
1 can (16 ounces) of vegetarian refried beans
1 jar (16 ounces) of salsa
1 cup of shredded sharp cheddar
2 serrano chiles, seeded and finely chopped
12 small tortillas
1 to 2 tomatoes, chopped
1 to 2 cups of shredded lettuce
1/3 cup of lowfat sour cream
1/3 cup of chopped fresh cilantro
In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serranos. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high, or 5 to 6 hours on low.
Stir and serve over warmed tortillas, top with tomatoes, lettuce and a dollop of sour cream, garnish with cilantro.
Recipe adapted from Self magazine, February 2012