Taco Meat: variation on a theme

I bought the book Eating Well for a Healthy Heart with a goal toward finding more healthy recipes for our family. With my overweightness (is that a word? it is now) and Chuck's (a.k.a. Husband's) high cholesterol, we needed to take action. I take action by buying books and doing research online. So far, so good.

This recipe also had toppings and crispy taco shells. I served it instead as a Make-Your-Own on soft tortilla shells. Here's the meat recipe.

Lean and Spicy Taco Meat from Eating Well, adapted slightly by Daisy

1 lb. lean ground beef
1/2 lb. ground chicken or ground turkey
1/2 cup chopped onion
1/2 cup chopped peppers: green, yellow, red, or all three
1 10-ounce can diced tomatoes (replace with fresh when in season, of course)
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano

Brown ground meats with onion and peppers. Drain and rinse in colander. Return to pan; heat with tomatoes, cumin, chili powder, and oregano.

Serve as desired on soft or crispy taco shells with shredded lettuce and shredded cheese. If you prefer a spicier taco, like Chuck & La Petite do, add a few drops of green chili tabasco sauce.

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