Spicy Sonoran Beef Tacos with Cranberry Pico
Total preparation and cooking time: 20 minutes.
1-1/2 pounds ground beef
Salt and pepper
1 cup sweetened dried cranberries
1/4 cup fresh cilantro leaves
1 to 2 serrano chilies, coarsely chopped
3 tablespoons fresh lime juice
8 flour tortillas (6 to 8-inch) or crisp taco shells, warmed
Fresh cilantro sprigs, lime wedges, lime peel strips (optional)
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt and pepper, as desired.
Place cranberries, cilantro leaves, chilies and lime juice in food processor container. Cover; process, pulsing on and off, until ingredients are finely chopped.
Add 1/2 of cranberry mixture to beef; mix well. Fill tortillas evenly with beef mixture; top evenly with remaining cranberry mixture. Garnish with cilantro sprigs, lime wedges and lime peel, if desired.
Makes 4 servings.
Cook's Tip: Jalapeño peppers may be substituted for serrano. For milder flavor, remove interior membranes and seeds from chilies.
Nutrition information per serving: 653 calories; 36 g protein; 60 g carbohydrate; 29 g fat; 387 mg sodium; 107 mg cholesterol; 8.4 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 5.0 mg iron; 7.1 mg zinc.