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Ingredients25 m servings 627 cals
Original recipe yields 4 servings (4 tacos)
- Stir yogurt and basil together in a bowl; place in refrigerator.
- 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.
- 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.
Per Serving: 627 calories; 30.9 g fat; 52.5 g carbohydrates; 35.8 g protein; 91 mg cholesterol; 1684 mg sodium. Full nutrition