Mini Beef Tacos

Introduction

About this Recipe

Did you know that 3 oz of beef roughly has 23g of protein and 2g heme-iron?

Ground beef is usually well tolerated by post-op bariatric tummies too (in comparison to red meat like steak for example which may be way harder to digest after bariatric surgery).

These mini  beef tacos can be a great addition to your dinner rotation once you’re able to tolerate wraps.

We used plain wraps, but you can switch it up however you want it: wholegrain, low-carb or corn tortillas.

Here’s how to make this!

 

bariatric surgery beef tacos recipe

Yields:

6 tacos

Ready In:

30 minutes

Nutritional facts per 2 tacos:

396 calories

35.4 g protein

22.5 g fat

20.8 g carbs

15.5 g fiber

 

 

Ingredients

  • 1/2 lb lean ground beef
  • 1 small red onion, diced
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup canned jalapeños, chopped
  • Salt and pepper
  • 6 small wraps
  • 1 cup shredded cheese

For the dipping sauce:

  • 1 cup sour cream
  • Chopped cilantro 
  • Lime juice
  • Salt and pepper to taste

Recipe notes:

  • Swap the ground beef for ground chicken or turkey for a different variety.
  • Add chopped bell peppers to the ground beef mixture for more fiber.

And as always, adjust the portions to your own needs!

 

Step by Step Instructions

Step 1

Preheat oven to 375F (180C).

Step 2

In a skillet, heat olive oil and add red onion, ground beef and spices. Stir until beef is browned.

Remove from heat.

Step 3

Spray a 6-tin muffin tray with non-stick cooking spray.

STEP 4

Add the cooked beef and top with shredded cheese.

Step 5

Place in oven and bake, about 12 minutes or until eggs are done.

Step 6

Place in oven and bake, about 15 minutes or until cheese is fully melted.

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