Lighter Beef Tacos

from Everyday Food

• 1 teaspoon vegetable oil, such as safflower
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• Coarse salt and ground pepper
• 3/4 pound ground beef sirloin
• 12 soft corn tortillas (6-inch)
• Store-bought salsa and shredded iceberg lettuce, for serving

1. 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.
2. 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 warm tortillas, top with salsa and lettuce, and fold to enclose.

per 3 tacos: 325 cal; 7.8 g fat; 22.8 g protein