- 8 corn tortillas
- Nonstick cooking spray
- 1 tablespoon(s) olive oil
- 1 small red onion, chopped
- 2 clove(s) garlic, minced
- 3/4 pound(s) 90 percent lean ground beef
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1 tablespoon(s) sun-dried tomato paste
- 1 teaspoon(s) red pepper flakes
- 1 teaspoon(s) dried oregano
- 1 can(s) (8-ounces) low-sodium tomato sauce
- 1/2 cup(s) fresh cilantro, coarsely chopped
- 4 scallions, white and green parts, chopped
- 2 cup(s) shredded lettuce
- 1/2 cup(s) reduced-fat shredded cheddar cheese
- 1 jalapeño, halved lengthwise, seeded if desired, and sliced
- 1/4 cup(s) fat-free sour cream
- Preheat the oven to 300 degrees F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray. Fold the tortillas over the lip of a 13-by-9 inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
- In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
- Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
- To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeño, and sour cream.
Enjoy! Eat and drink well my friends!