Crunchy Taco

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Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 1 portion

390 kcal per portion

Ingredients

• 2 round slices provolone cheese
• ½ cup ground chicken, turkey, or beef
• 1 tsp. butter
• 1 Tbsp. fresh chopped tomatoes
• 1 tsp. chopped cilantro
• ¼ cup shredded lettuce
• 1 Tbsp. chopped onion
• 1 Tbsp. shredded cheddar cheese
• Dry seasonings: salt, pepper, cumin, chili powder, garlic powder, and onion powder

Directions

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Place provolone cheese slices on baking sheet.
4. Bake for 5-10 minutes until cheese slices are browned.
5. Remove baking sheet from the oven and immediately position cheese in a taco shell mold or wrap around a rolling pin to create a U shape.
6. Keep the cheese in position for about 1 minute until firm.
7. In a sauté pan, melt the butter over medium heat.
8. Add the ground meat to the pan; season with salt and pepper.
9. Cook the meat while stirring often.
10. In a mixing bowl, combine the tomatoes, cilantro, lettuce, onion, cheddar cheese, and cooked ground meat.
11. Season with listed dry seasonings.
12. Scoop mixture into cooled U shaped taco shells.

Tips and Tricks

• For a vegetarian option, the ground meat can be substituted with tofu or extra vegetables.
• The vegetables can be substituted as desired.
• This recipe should not be frozen or reheated; the texture will become chewy and not palatable.

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