Page 120 - Celebrating 10 Years Veggie Van Recipe Book

DINNER/CENA
Kid-Friendly Taco Cups
Ingredients
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1/2 cup low-fat shredded
cheddar cheese
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1/2 tablespoon vegetable oil
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1 small white onion, chopped
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1 tablespoon garlic, minced
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1 pound ground pork
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1/2 yellow bell pepper,
seeded and diced
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1/2 green bell pepper,
seeded and diced
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1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
(smoked, if available)
1/2 teaspoon ground black pepper
1 cup heirloom cherry
tomatoes, quartered
1 lime, juiced
4 tablespoons fresh cilantro, chopped
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1 cup baby spinach, shredded
Directions
1. 2. 3. 4. 5. Wash hands with soap and water.
In a large skillet over medium heat, add oil and chopped onion. Stir occasionally
until softened, about 5 minutes. Add garlic, ground pork, peppers and
spinach. Stir to crumble meat, cook until no longer pink, about 6 minutes.
Return to heat and add seasonings, stirring to combine.
Brown meat 2–3 minutes more and until internal temperature
reaches 160 degrees F. Remove from heat and set aside.
In a small bowl, combine tomatoes with lime juice and
fresh cilantro. Season with salt if desired.
Arrange 12 serving cups on a platter and fill with cooked pork mixture.
Top with your choice of toppings and tomatoes. Serve immediately.
Note
Optional ingredients: avocado, corn, jalapeños, black
beans, salsa, nonfat Greek yogurt.
120 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK