LOW SODIUM SOFT TACOS
Make and share this Low Sodium Soft Tacos recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 2 tortillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat in a large nonstick skillet. Pour off fat.
- Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
- Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
- Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
- Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
- Fold tortilla over filling and serve.
Nutrition Facts : Calories 184.1, Fat 7.9, SaturatedFat 3.1, Cholesterol 49.1, Sodium 84.6, Carbohydrate 11.7, Fiber 2.8, Sugar 6.1, Protein 17.4
LOW SODIUM TACO SEASONING
This perfect low sodium taco seasoning mix makes theBEST seasoning for tacos, burritos, fajitas and more with simple on hand spices!
Provided by Bill
Categories Spices
Time 10m
Number Of Ingredients 9
Steps:
- Add all the spices to a mixing bowl and whisk to combine and remove any lumps.
- Use immediately or store in a old spice jar or airtight container.
Nutrition Facts : Calories 35 kcal, ServingSize 1 serving
LOW CARB LOW SODIUM BREAKFAST BURRITOS
"I created this low carb, low salt breakfast burrito so I could grab a quick breakfast on work days. Good item to make ahead of time and put in the freezer"
Provided by Dale M.
Categories Breakfast
Time 1h
Yield 17 Burritos, 17 serving(s)
Number Of Ingredients 20
Steps:
- mix meat and spices together and refrigerate for 24 to 48 hours.
- cook meat and drain off fat.
- while meat is cooking cook eggs and egg whites together in another pan.
- When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
- Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
- The burritos can then be placed in separate baggies and frozen for future use.
Nutrition Facts : Calories 260.5, Fat 14.6, SaturatedFat 6.7, Cholesterol 191.5, Sodium 174.8, Carbohydrate 3.4, Fiber 0.5, Sugar 1.7, Protein 28.2
SUNKEN MEAT BURRITO
Toucan Taco, an old, hole-in-the-wall family-owned and operated restaurant in Laurel, Maryland, serves some of the best and most unique Mexican food I have ever tasted. Until I was diagnosed with congestive heart failure, I had gone to Toucan Taco at least once a week for a delicious Sunken Meat Burrito. But now that I am on a low sodium diet, Toucan Taco is "off limits" to me. So I embarked on a mission to clone these sunken beauties and, after numerous "close-but-no-cigar" attempts, I did it! I have isted "regular" ingredients, but it's incredibly easy to significantly reduce the sodium content by using reduced-sodium, low-sodium, or sodium-free beef stock, tomato paste, canned tomatoes, and tortillas.
Provided by Millereg
Categories One Dish Meal
Time 3h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 38
Steps:
- ------TheFilling--------------.
- In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.
- DO NOT include the cocoa powder.
- Use your hands to thoroughly mix the ingredients into the ground beef.
- Add the seasoned beef mixture and all the liquid to a crock pot.
- Sprinkle a little cocoa powder on the mixture.
- Cook on low for about 2 hours.
- Every 20 to 30 minutes, sprinkle a tiny amount of cocoa powder on the mixture, and mash with a potato masher.
- Remove meat and water to saucepan.
- Add refried beans, if desired.
- Simmer gently until water evaporates.
- ----------TheSinking Gravy---------------.
- Melt bacon fat or oil.
- Gently sauté chopped onion and mushrooms until tender.
- Set this mixture aside.
- Combine ¼ cup of the beef stock with the flour in a jar with a tight-fitting lid- shake mixture vigorously until smooth.
- Combine stock/flour mixture with remaining stock in a heavy saucepan.
- Add tomato paste and whisk until tomato paste is thoroughly mixed in.
- Bring the stock mixture to a boil, and then reduce heat to low and simmer for 10-15 minutes or so, whisking frequently, until mixture begins to thicken.
- Add all remaining ingredients as well as onion/mushroom/fat mixture.
- Simmer until heated throughout.
- Add salt, pepper and other spices to taste.
- ----PUTTINGIT ALL TOGETHER----.
- Preheat oven to 375 degrees.
- Place 3 to 4 ounces of beef or beef/bean mixture in the center of each tortilla.
- Sprinkle minced onion and then cheese, generously, on top of beef.
- Fold the filled tortillas into oblong burritos.
- Place each burrito, folded side down, into an 8" x 4" baking pan OR place all the burritos into a baking pan large enough to accommodate them without letting them touch one another.
- Pour gravy into baking pan until burrito is barely covered.
- Sprinkle more cheese, generously, on top of each burrito.
- Bake for 15 to 20 minutes OR bake 10 to 15 minutes and then broil until cheese is bubbling.
- Add hot sauce, crumbled tostados, sour cream and/or guacamole, if desired.
- Serve with a taco salad (or other salad of your choice) on the side.
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