MEXICAN STEAK SOFT TACOS

Use leftover steak slices or grill your favorite cut for this version of the taco featuring a garlicky, lime sour cream.

INGREDIENTS:

12 ounces leftover beef Flank Steak
1/2 cup dairy sour cream
2 teaspoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup drained canned black beans
1/2 cup chopped seeded tomatoes
3 cups thinly sliced romaine lettuce
4 medium whole wheat or flour tortillas (8 to 10-inch diameter)

COOKING:

Combine sour cream, lime juice, garlic, salt and pepper in small bowl.
Spread each tortilla evenly with sour cream mixture leaving 1/2-inch border around edge. Top with black beans; place beef Flank Steak slices on 1 side of each tortilla. Top with tomatoes and lettuce. Fold tortillas in half to serve.
Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

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 visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

NUTRITION:

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 326 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 2 g Monounsaturated Fat;) 64 mg Cholesterol; 505 mg Sodium; 3 g Total Carbohydrate; 4.7 g Dietary Fiber; 32 g Protein; 3.3 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.5 mg Zinc; 30.7 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.