Sun-Dried Tomato and Basil Yogurt Tacos

This twist on beef and cheese tacos features intensely-flavored sun-dried tomatoes, crisp carrot and cucumber, and a cool basil yogurt sauce.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 627 Calories

Ingredients

• ¾ cup water
• 1 cup plain yogurt
• 1 cup shredded mozzarella cheese
• 1 pound ground beef
• hot sauce to taste
• 2 large carrots, thinly sliced
• 2 tablespoons finely chopped fresh basil
• 1 envelope taco seasoning mix
• 1 (4.6 ounce) package taco shells
• ⅔ large English cucumber, thinly sliced
• 4 sun-dried tomatoes, cut into strips

Recipe Instructions

Step 1

Stir yogurt and basil together in a bowl; place in refrigerator.

Step 2

Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning into beef; bring to a boil. Reduce heat to low; simmer beef mixture until thickened, about 5 minutes.

Step 3

Spoon about 1 tablespoon yogurt mixture into each taco shell; layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.