Cilantro, or Chinese parsley, comes from the leaves of the coriander plant. It adds a tart, fresh taste to this South of the border salad.
Heat oven to 400F. Brush one side of 2 tortillas with oil. Place, oil side down, on ungreased cookie sheet. Bake at 400F for 5 to 8 minutes or until lightly brown and crisp. Repeat for remaining tortillas.
Meanwhile, in medium skillet combine ground beef, salt, chili powder, pepper and cumin. Cook until browned; drain fat. In small bowl, combine tomato, onion and cilantro. To assemble, top each tortilla with lettuce, meat mixture, tomato mixture and cheese. Return to oven. Bake at 400F for 2 to 3 minutes or until cheese melts. Transfer to serving plates.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 302 | ||
Calories from Fat: 219 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 71.9mg | 22 % | |
Sodium 229.6mg | 8 % | |
Potassium 338.3mg | 9 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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