Meet the Sullivans: Taco Night - Clean Eating Style

July 24, 2013

Taco Night - Clean Eating Style

We love Taco Tuesday here at the Sullivan house. Who can resist an excuse to eat chips with salsa, guacamole, a little cheese and maybe even a cold margarita? I make a concisous effort (most weeks) when I'm planning our dinner menu to make sure that most of our meals are as healthful as they can be. I sub rice for quinoa, white potatoes for sweet potatoes and always include as many vegetables as I can.

The ingredients in tacos are mostly pretty good for you, but you have to chose wisely. For this version of Taco Tuesday we subbed the taco shells for a few chips, skipped the cheese and added butternut squash.

Eating Clean Taco Night

1 lb ground extra lean beef
1 pkg low sodium taco seasoning
1 cup brown rice
1 can low sodium black beans, drained and rinsed
1 butternut squash, chopped and roasted
optional toppings: avocado, low-fat cheese, shredded lettuce, diced tomatoes, fresh salsa

1. Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

2. While the squash is roasting cook the brown rice according to package directions. Spray a pan with cooking spray and saute the beef until browned, add taco seasoning and cook according to packet instructions. 

3. When squash is done roasting, combine rice, beef, squash and black beans. Serve with desired toppings and ENJOY!

What did you cook for dinner last night? What is your family's favorite dinner?


Jess at Just Rainbows and Butterflies said...

Yes please! Can't wait to make this when I get back. Spain is lacking in good Mexican!

Kara K said...

Was it one cup of cooked or uncooked rice? I just posted on my blog a recipe for making your own taco seasoning - easy peasy!