Sloppy 
Open-Faced Tacos

This Tex-Mex spin on sloppy joes is sure to become a weeknight family favorite.
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Sloppy Open-Faced Tacos image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb extra-lean ground beef
  • 3 tomatoes, diced
  • 1 cup diced yellow onion
  • 1 poblano pepper, seeded and diced
  • 1 zucchini, diced
  • 1 1/2 tbsp chile powder
  • 1 tbsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • 3/4 tsp sea salt
  • 8 soft corn tortillas
  • 3 cups shredded romaine lettuce
  • 1/2 cup sour cream

Preparation

  1. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add beef and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
  2. Mist a 3- to 3 1/2-qt slow cooker with cooking spray. Add beef, tomatoes, onion, poblano, zucchini, chile powder and cumin; stir to combine. Cover and cook until onion softens, 2½ hours on high or 5 hours on low.
  3. Stir in cilantro and salt. Warm tortillas according to package directions. To assemble, top each tortilla with beef mixture, lettuce and sour cream, dividing evenly.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 363
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 70 mg
  • Fat Content: 10 g
  • Fiber Content: 8 g
  • Protein Content: 29 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 510 mg
  • Sugar Content: 5 g