Simplest High-Fiber Beefy Tacos
This is how real, healthy beefy tacos was meant to taste!
1 pound (454 g) leanest ground beef
1 yellow onion, finely chopped
4 cloves garlic, minced
2 serrano chiles, seeded and finely chopped
1 can (16 ounces, or 454 g) highest-quality vegetarian refried beans
1 cup (115 g) shredded sharp Cheddar cheese
1 jar (16 ounces, or 454 g) high-quality salsa
12 small sprouted corn tortillas
2 heirloom tomatoes, chopped
2 cups (110 g) shredded lettuce
1⁄3 cup (77 g) low-fat sour cream (or use plain Greek yogurt with a squirt of lime juice for fewer calories)
1⁄3 cup (5 g) chopped fresh cilantro
In a large skillet over medium-high heat, combine the beef and onion and cook until no pink remains, about 6 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Drain any excess oils and transfer the contents to a slow cooker.
Stir in the chiles, refried beans, cheese, and salsa. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the mixture is cooked through and bubbling. Stir and serve over the warmed tortillas with the tomato, lettuce, and a dollop of sour cream, and garnished generously with the cilantro.