- 1 pound Ground Beef (93% lean or leaner)
- 1/4 cup hot pepper sauce
- 8 taco shells
- 1 cup thinly sliced lettuce
- 1/4 cup reduced-fat prepared blue cheese dressing
- 1/2 cup shredded carrot
- 1/3 cup chopped celery
- 2 tablespoons chopped fresh cilantro
- Carrot and celery sticks or cilantro sprigs (optional)
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8-10 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.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Meanwhile, heat taco shells according to package directions.
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.
Cook’s Tip: One quarter cup prepared ranch dressing combined with 2 tablespoons crumbled blue cheese may be substituted for blue cheese dressing.
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 beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.