Lunch: Lighter Beef Tacos

These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole-opt for a fiery salsa instead.

Ingredients

1 tsp. vegetable oil
1 large onion
2 bell peppers (ribs and seeds removed)
3 clove garlic
2 tbsp. tomato paste
2 tsp. chili powder
1 1/2 tsp. ground cumin
Coarse salt and ground pepper
3/4 lb. ground beef sirloin
12 soft corn tortillas
Store-bought salsa and shredded iceberg lettuce

Instructions

In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

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