Description
I created this dish so the kids could still enjoy one of their favorite foods, but with less fat and salt. It passed their taste-test with flying colors! Leftovers are great for school lunches.
Ingredients
- 2 pounds lean ground beef
- 1 medium onion, finely chopped
- 1 ½ cups low-sodium tomato juice
- 2 tablespoons hot pepper sauce (such as Frank’s RedHot®)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 (14.5 ounce) package baked tortilla chips, or to taste
- 1 cup shredded reduced-fat Cheddar cheese, or to taste
- ⅓ head iceberg lettuce, shredded, or to taste
- 1 cup salsa, or to taste
Instructions
- Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink
- 5 to 7 minutes. Drain and discard grease
- and return beef to the skillet. Add tomato juice
- hot sauce
- chili powder
- cumin
- garlic powder
- oregano
- salt
- and cayenne pepper. Reduce heat and simmer gently
- about 15 minutes.
- Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese
- lettuce
- and salsa.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8