Make It Fresh! Cinco de Mayo Tortillas with Beef and Red Cabbage Salad

Mike and I frequent a restaurant in Snohomish, Washington that offers the best homemade tortillas in town. When you walk in the door they hand you a warm and tender piece of heaven. I can’t resist them, and that’s a problem. Any healthy eating resolutions I made before I walked in the door are lost. The burritos piled high with melted cheese and shredded beef just call my name. I seem to pass over the lighter fare.

But guess what? I can make a healthier version at home! Tortilla Land sent me their flour tortillas and I was impressed. These tortillas aren’t the pre-cooked versions you buy at the grocery store. When you heat them on the stove in a non-stick skillet without added fat (had to put that in) they puff up just like my beloved tortillas!

Better yet, the ingredients are simple – flour, water, canola oil, salt and sugar. I like that!

If I had a wish, it would be that the flour wasn’t refined, and there would be a little less sodium. I made up for the missing fiber with a spicy, crunchy, red cabbage salad that I piled on top of my ground beef.

Tortilla Land makes a corn tortilla with added fiber and less sodium that is on my grocery list. After tasting a freshly cooked tortilla, it’s hard to go back to the flat, chewier versions I used to set on my table.

I’m working on keeping the calories in check these days, so my tortilla doesn’t have cheese. I can hear you! Tortillas without cheese? My husband would agree with you – his had cheese, but I have to say I didn’t miss it in mine.

Happy Cinco de Mayo!

Tortillas with Beef and Mexican Cabbage Salad

Serves 8

• 1 cup red onion, diced
• ½ small jalapeno pepper, finely minced
• 1 cup tomatillos, diced
• 2 cups tomatoes, seeded and diced
• 4 ounces canned mild green chiles, can
• 1 clove garlic, finely chopped
• 2 cups red cabbage, finely chopped
• ¼ cup cilantro, finely minced
• 1 small lime, juiced
• 1 tablespoon honey
• ½ tablespoon Mexican seasoning
• 1 tsp cumin
• 1 pinch salt
• 1 pinch red pepper flakes
• 1 pound extra lean beef
• 1 tablespoon Mexican Seasoning
• 8 medium Tortilla Land Flour or Corn Tortillas, or tortillas of your choice
• 16 tablespoons low fat sour cream

1. Combine onion, jalapeno, tomatillo, tomatoes, chiles, garlic, cabbage, cilantro, lime juice, honey, 1/2 tbs Mexican seasoning, cumin, and red pepper in a bowl. Season to taste should it need more heat for you.
2. Heat a large non-stick skillet over medium heat and spray with cooking spray. Add beef and 1 tablespoon Mexican seasoning and cook for 5 – 6 minutes until the meat is cooked through.
3. Heat tortillas in a dry non-stick skillet over medium-high until lightly browned on both sides. Top with beef, salad and sour cream.

Amount Per Serving
Calories: 334, Weight Watchers PointsPlus 4
Total Fat: 8.30g
Cholesterol: 45mg
Sodium: 103mg
Total Carbs: 11.04g
Dietary Fiber: 6.87g
Sugars: 5.69g
Protein: 14.32g

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Last updated by Kristi Rimkus at May 5, 2011.

Tagged as: Beef, cinco de mayo, cinco de mayo recipes, cooking light, flour tortilla, flour tortillas, ground beef, ground beef recipes, health-recipes, healthy cooking, healthy recipes, Light Recipes, mexican foods, mexican recipe, mexican recipes, Mother Rimmy's Cooking Light Done Right, Recipes, recipes mexican, tortilla, tortilla recipes, tortillas, Weight Watchers Points recipe, Weight Watchers PointsPlus Recipes, Weight Watchers Recipes