- 1 lb ground beef 93% lean or leaner
- 1/4 cup hot pepper sauce
- 8 taco shells
- 1 cup thinly sliced lettuce
- 1/4 cup reduced-fat prepared blue cheese dressing
- 1/2 cup shredded carrot
- 1/3 cup chopped celery
- 2 Tbsp chopped fresh cilantro
- Carrot and celery sticks or cilantro sprigs optional
- Heat a large nonstick skillet over medium heat until hot. Add ground beef; cook 8–10 minutes, breaking into small crumbles and stirring occasionally. **
- Remove from skillet with slotted spoon; pour off drippings, as necessary. Return to skillet; stir in hot pepper sauce. Cook and stir 1 minute or until heated through. Meanwhile, heat taco shells according to package directions.
- Evenly spoon beef mixture into taco shells.
- Add lettuce, drizzle with dressing. Top evenly with carrot, celery, and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.
- One quarter cup prepared ranch dressing combined with 2 tablespoons crumbled blue cheese may be substituted for blue cheese dressing.
**Important: for all ground beef recipes: cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Recipe and photo courtesy of the Wisconsin Beef Council.
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