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40 minutes
Prep: 10 minutes
Cook: 25 minutes
140 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | pound | beef, flank steak | |
| 6 | each | flour tortillas (6-inch) | |
| 1 | cup | salsa | |
| 1 | teaspoon | cornstarch | |
| 1/2 | teaspoon | beef bouillon granules | |
| 1 | medium | zucchini | cut into strips |
| 4 | each | scallions, spring or green onions | |
| 1 | tablespoon | vegetable oil | |
| 1/2 | cup | monterey jack cheese | shredded |
Partially freeze beef.
Slice across the grain into thin strips (bite-size); set aside.
Spray six 10-ounce custard cups with nonstick spray coating.
Brush tortillas lightly with warm water to soften.
Gently press into cups.
Bake at 350 degrees F for 12 to 15 minutes. Remove from cups and set aside.
For sauce, combine salsa, cornstarch and bouillon; set aside.
Spray a large skillet with nonstick coating.
Preheat over high heat.
Cook and stir zucchini over high heat for 1 1/2 minutes.
Add the onions; cook and stir 1 1/2 minutes more or until the vegetables are crisp-tender.
Remove from skillet.
Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes.
Remove cooked beef and cook the other half.
Return all of the beef to skillet.
Stir sauce and add to skillet.
Cook and stir until mixture is thick and bubbly.
Continue cooking for 2 minutes more.
Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese.
Serve immediately.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 179mg | 7% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 5% | Vitamin C | 13% | |
| Calcium | 4% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This the time of the season, to start eating lighter. And for restaurants to change from...
This was a great recipe! I only changed a couple things.. I used a Parmesan/Asiago/Romano cheese blend instead of just Parmesan. Also, instead of non-stick cooking spray for baking, I used a high-quality olive oil (the one I used from Olivier & Co. had notes of black pepper and artichoke, called Valdesano). For a red sauce, I used "Spicy Tomato Sauce" from epicurious.com (with twice the red wine) and served it all over spinach fettucini. WOW.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
