Try these Mexican tacos with their vegetables and veggie ground round as a light snack or supper and be delighted with their zippy flavours.
5 ml (1 tsp) canola oil
125 ml (1/2 cup) chopped onion
125 ml (1/2 cup) chopped green bell pepper
3 cloves garlic, chopped
1 pkg (340 g) Mexican veggie ground round
12 corn tacos
250 ml (1 cup) shredded lettuce
250 ml (1 cup) grated cheddar cheese
250 ml (1 cup) fresh tomatoes, chopped
250 ml (1 cup) refried beans, heated
125 ml (1/2 cup) salsa
In a large skillet over medium-high, heat oil. Add onion, green pepper and garlic and saute until soft, about 5 minutes.
Mash ground round with fork and add to mixture in skillet. Heat through. (Do not overcook since veggie ground round is precooked.)
Spoon 50 ml (1/4 cup) of the filling into each taco shell. Serve with lettuce, cheese, tomatoes, refried beans and salsa separately as garnishes.
Makes 4 servings.
Source: Yves Veggie Cuisine Mexican Veggie Ground Round.