Greek Tacos

Prep/Total Time: 30 min

1 pound ground beef

1 can (14 1/2 oz) diced tomatoes, undrained

2 teaspoons Greek seasoning

1/2 teaspoon minced garlic

1/4 teaspoon pepper

2 cups fresh baby spinach

1 can (2 1/4 oz) sliced ripe olives, drained

1 package taco shells

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

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 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted.

Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300 degrees for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion. Yeild: 12 tacos.

1 taco (prepared with lean ground beef and reduced-fat feta cheese) has 130 calories, 6 g fat, 2 g saturated fat, 20 mg cholesterol, 386 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein.

Editor's note: For a substitute for 1 tablespoon Greek seasoning, use 1/2 teaspoon each: dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard, and salt. 

Lori's note: I found Greek seasoning at the grocery store for about $3.50 for an 8 oz container.