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Food won’t go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. —Simple & Delicious Test Kitchen
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 2 tacos (calculated without optional toppings) equals 407 calories, 18 g fat (6 g saturated fat), 53 mg cholesterol, 983 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein.
Originally published as Beef & Bean Tacos in Simple & Delicious December/January 2012, p17
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Reviewed on Apr. 11, 2012 by TracFac
FINALLY - a taco recipe my kids love and ask for again and again!!
Reviewed on Mar. 28, 2012 by jenniemsrich
It was just okay. VERY WET AND SLOPPY!!
Reviewed on Jan. 25, 2012 by Laurie Otto
My husband loved this. I made it with ground turkey and used diced tomatoes with jalapenos. We added sour cream to the optional toppings. Great job S&D Test Kitchen on this one!!!
Reviewed on Jan. 24, 2012 by TiffanyA
Delicious! I used Cheddar Cheese soup because our market didn't have Nacho Cheese soup. I also used regular corn because I'm not very fond of peppers. I have a feeling it might be even better the next day!
Reviewed on Jan. 23, 2012 by AmandaRull
Awesome! Great on tacos or tortilla chips..would be good in a crock pot and served on game day. Yum!
Reviewed on Jan. 07, 2012 by stephanie.haggard
I thought this turned out well. I made for just the hubby and I so we had leftovers. It's very creamy and he thought maybe the Mexicorn overpowered it just a bit. I had to use Cheddar Cheese soup instead of Nacho Cheese which I think affected the flavor but it was still pretty good. We had it in hard taco shells, soft tortilla shells and made some nachos as well. It's very good over tortilla chips with some shredded Mexican-style cheese. We will make again.
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