Queso fresco is Spanish for "fresh cheese." It has a soft and crumbly texture (similar to feta) with mild flavor. You can find it in the dairy section of larger supermarkets.
Ingredients:
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1/2 pound extra-lean ground beef
- 1 tablespoon olive oil
- 1 (1.25-oz.) taco fresco seasoning
- 1 (8-oz.) can no-salt-added tomato sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 8 romaine lettuce leaves
- Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*
Directions:
1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.
3. Serve meat mixture in romaine lettuce leaves with desired toppings.
*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.
Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.
Note:
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