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!
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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