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Sun-Dried Tomato and Basil Yogurt Tacos

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"Hard shell tacos enhanced with sun-dried tomatoes and a cool basil yogurt."
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25 m servings 627 cals
Original recipe yields 4 servings (4 tacos)

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  1. Stir yogurt and basil together in a bowl; place in refrigerator.
  2. Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning into beef; bring to a boil. Reduce heat to low; simmer beef mixture until thickened, about 5 minutes.
  3. Spoon about 1 tablespoon yogurt mixture into each taco shell; layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.

Nutrition Facts

Per Serving: 627 calories; 30.9 g fat; 52.5 g carbohydrates; 35.8 g protein; 91 mg cholesterol; 1684 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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