Well hello there! I’m sure everyone is back in the swing of back-to-school routines, and life is getting crazier than ever. This month I’d like to share some delicious dinner recipes that do not take a lot of time to put together, yet are as scrumptious as can be! So watch this month for more back-to-school recipes.
Doesn’t this picture just scream EAT ME NOW?!
If your households are anything like mine, taco night is a regular happening at my house. In fact, I need to start having a taco Tuesday or Thursday on a weekly basis! There are so many delicious ways to enjoy some yummy tacos. So watch for that in the future 😉
This Greek version has wonderful flavors and is rather healthy for you! We served it up with a Mediterranean quinoa/brown rice blend that was super yummy as well. Enjoy!
Beef Greek Tacos
For the tacos:
1 pound lean ground beef (ground turkey or chicken works well if that is your preference)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
2 teaspoons Greek seasoning
1/4 teaspoon pepper
2 cups fresh baby spinach
Splash of red wine vinegar
Whole wheat flour tortillas
For the sauce:
1 cup sour cream
Half of a medium cucumber, peeled, seeded, and shredded
1 teaspoon red wine vinegar
Salt and pepper to taste
For topping:
Black olives
Feta cheese
Diced cucumber
Minced red onion
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach; cook and stir for 2 to 3 minutes or until spinach is wilted. Add a splash of vinegar, if desired.
2. To make the sauce, squeeze as much liquid out of the cucumber as you can. Combine sour cream, cucumber, and vinegar. Add salt and pepper to taste.
3. Spoon some of the beef mixture into each flour tortilla. Top with sauce and desired toppings.
Recipe Source: Cassie Craves
Happy school days 🙂
britni
