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Low-Fat Veggie Beef Taco Bowls
This dish brings together tender ground beef and a variety of fresh vegetables in flavorful quinoa crepe wrappers creating a hearty yet light meal perfect for a cozy dinner. You will enjoy a satisfying mix of soft textures from the noodles and crisp vegetables along with savory notes from the seasoned meat. It is a […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Low-Fat Veggie Beef Taco Bowls
| Ingredient | Amount |
|---|---|
| Quinoa crepe wrappers | 2 as needed |
| Beef (ground) | 1 as needed |
| Mixed vegetables | as needed |
| Black pepper | a pinch |
| Salt | a pinch |
- Quinoa crepe wrappers2 as needed
- Beef (ground)1 as needed
- Mixed vegetablesas needed
- Black peppera pinch
- Salta pinch
Cooking StepsHow to cook Low-Fat Veggie Beef Taco Bowls step by step
-
Step 1Prepare the ingredients: gluten-free quinoa crepes, ground beef, and your favorite vegetables.
-
Step 2Dice the vegetables and set aside. Marinate the beef with salt and black pepper for a few minutes. Heat oil in a pan, add the beef and vegetables, and stir-fry until cooked through.
-
Step 3Cut the crepe wrappers into squares.
-
Step 4Place each square into a muffin cup. Bake in the oven at 180°C (350°F) top and bottom heat for 4 minutes to set the shape.
-
Step 5Remove the taco shells from the oven.
-
Step 6Fill each shell with the stir-fried beef and vegetable mixture.
-
Step 7So fragrant! Simple, healthy, and delicious.
Low-Fat Veggie Beef Taco Bowls
This dish brings together tender ground beef and a variety of fresh vegetables in flavorful quinoa crepe wrappers creating a hearty yet light meal perfect for a cozy dinner. You will enjoy a satisfying mix of soft textures from the noodles and crisp vegetables along with savory notes from the seasoned meat. It is a […]
Ingredients
- 2 as needed Quinoa crepe wrappers
- 1 as needed Beef (ground)
- as needed Mixed vegetables
- a pinch Black pepper
- a pinch Salt
Instructions
-
Prepare the ingredients: gluten-free quinoa crepes, ground beef, and your favorite vegetables.
-
Dice the vegetables and set aside. Marinate the beef with salt and black pepper for a few minutes. Heat oil in a pan, add the beef and vegetables, and stir-fry until cooked through.
-
Cut the crepe wrappers into squares.
-
Place each square into a muffin cup. Bake in the oven at 180°C (350°F) top and bottom heat for 4 minutes to set the shape.
-
Remove the taco shells from the oven.
-
Fill each shell with the stir-fried beef and vegetable mixture.
-
So fragrant! Simple, healthy, and delicious.
