Prep Time: 30 min. Total Time: 30 min. Servings: 10
The layers of heat keep coming in this spicy beef taco. Old El Paso™ Stand ‘n Stuff™ bold spicy taco shells get stuffed with habanero-seasoned beef, habanero-spiked avocado crema, pepper Jack cheese and fresh slices of serrano chiles. Your taste buds will be happy.
In 10-inch nonstick skillet, cook beef with 2 teaspoons of the habanero chile over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
Meanwhile, make avocado cream. In blender or small food processor, place avocado, sour cream, remaining 1 teaspoon habanero chile, 1 tablespoon of the cilantro, the lime juice and salt. Cover and blend until smooth and creamy.
Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado cream, tomatoes, remaining 3 tablespoons cilantro and the serrano chiles.
Calories 260 (Calories from Fat160), Total Fat17g, (Saturated Fat 8g, Trans Fat 0g), Cholesterol 45mg, Sodium 410mg, Total Carbohydrate 13g, (Dietary Fiber 2g, Sugars 1g), Protein 12g
% Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 10%; Iron 8%
Exchanges: 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.