Chipotle Beef Tacos with Tomato-Avocado Pico de Gallo

Ingredients

• 2 cup tomatoes, chopped
• 1 cup avocado, peeled and chopped
• 1/2 cup snipped fresh cilantro
• 1/8 to 1/4 teaspoon crushed red pepper
• Nonstick cooking spray
• 1 cup chopped onion
• 6 clove garlic, coarsely chopped
• 3/4 cup 50% less sodium beef broth
• 1/3 cup no-salt-added tomato paste
• 1/4 cup cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground chipotle chile pepper
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 lb 93% lean or higher ground beef or turkey
• 16 (6 inch) white corn tortillas, warmed

Instructions

1. Prepare Tomato-Avocado Pico de Gallo: In a medium bowl gently stir together tomatoes, avocado, snipped cilantro and, if desired, crushed red pepper. Set aside.
2. Prepare Chipotle Beef Tacos: Coat a 12-inch nonstick skillet with cooking spray; heat over medium. Add onion and garlic; cook 5 minutes or just until onion is tender, stirring occasionally. Transfer onion mixture to a blender or food processor. Add the next eight ingredients (through salt). Cover and blend or process until smooth.
3. In skillet cook ground beef over medium-high until browned. Drain off fat. Add onion mixture to meat in skillet. Cook and stir over medium just until bubbly. Reduce heat. Simmer, covered, 5 minutes, stirring occasionally.
4. Serve meat mixture in warm tortillas topped with Tomato-Avocado Pico de Gallo.