0.5 lb beef steak, very lean (Laura's is what I buy)
~ 1/2 c chicken broth
1 large onion
1 large green pepper
1/2 pkg Lipton Onion Soup mix, dry
1 c refried beans, fat free
8 T sour cream, fat free
4 low-carb tortillas (La Tortilla, they're big!)
1. Grill the steak whole on a hot, outdoor grill. Fry only if you have no choice.
2. Fry chopped onion and green pepper in a small amount (~3T) of chicken broth, covered, until starting to brown.
3. Slice the beef thinly and add to pan, along with the onion soup mix and enough broth to dissolve.
4. Simmer until liquid has largely disappeared and flavors have melded. Maybe 10 minutes, uncovered.
5. Heat tortillas in aluminum foil, stacked in a single sheet. If steak was grilled and the grill has cooled somewhat (200°F), you can just toss them on it. Alternately, lay them one at a time in a frying pan on medium heat with no oil or moisture. Finally, you can warm in the oven.
6. Lay torillas out and put 1/4 of mixture in each torilla. Spoon sour cream into it and wrap up. Alternately add 1/4 c of red salsa on top and eat with a fork.
Serving size: 1 Tortilla
Servings: 4
Macro: 330 kcal from Protein 31g, Carbohyrdates 50 g (21 g Fiber), Fat 7 g (2 saturated)
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Dan
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