Buffalo-Style Beef Tacos
Family favorite tacos get a flavor update with hot pepper sauce, blue cheese, celery and carrots.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
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Step 2
Meanwhile, heat taco shells according to package directions.
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Step 3
Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.
Cooking Tip: One quarter cup prepared ranch dressing combined with 2 tablespoons crumbled blue cheese may be substituted for blue cheese dressing.
Nutrition Information
326 Calories
5.6g SAT FAT
28g PROTEIN
3.6 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 326 Calories; 135 Calories from fat; 15g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 315 mg Sodium; 19 g Total Carbohydrate; 2.3 g Dietary Fiber; 1.8 g Total Sugars; 28 g Protein; 0.3 g Added Sugars; 61.2 mg Calcium; 3.6 mg Iron; 569 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 303 mg Phosphorus; 6.9 mg Zinc; 22.5 mcg Selenium; 107.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Riboflavin, and Choline.
358 Calories
7.3g SAT FAT
23g PROTEIN
2.9 mg IRON
5.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 358 Calories; 181.8 Calories from fat; 20.2g Total Fat (7.3 g Saturated Fat; 0.6 g Trans Fat; 2.2 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 68 mg Cholesterol; 312 mg Sodium; 19 g Total Carbohydrate; 2.3 g Dietary Fiber; 1.8 g Total Sugars; 23.4 g Protein; 0.3 g Added Sugars; 71.5 mg Calcium; 2.9 mg Iron; 487 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 7 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 254 mg Phosphorus; 5.4 mg Zinc; 18 mcg Selenium; 77.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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