Texas Tacos Recipe
Texas Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I created this recipe by combining a bunch of ingredients I know my kids always like. It's perfect for making ahead and I often keep the beefy mixture in a slow cooker on warm so the kids can simply stuff into taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/3 cups frozen corn, thawed
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 20 taco shells, warmed
  • Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Directions

In a Dutch oven, cook beef, red pepper and onion over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles. Drain.
Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice. Yield: 10 servings.
Originally published as Texas Tacos in Simple & Delicious August/September 2013, p29

Nutritional Facts

2 tacos (calculated without optional toppings): 294 calories, 11g fat (4g saturated fat), 42mg cholesterol, 420mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/3 cups frozen corn, thawed
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 20 taco shells, warmed
  • Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream
  1. In a Dutch oven, cook beef, red pepper and onion over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles. Drain.
  2. Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice. Yield: 10 servings.
Originally published as Texas Tacos in Simple & Delicious August/September 2013, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTexas Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hkpepin User ID: 3030797 266303
Reviewed May. 24, 2017

"My husband and I really liked these. They came together very quickly, always nice, and had plenty of flavor. I skipped the rice, mostly because I didn't have it in instant and I skipped the diced tomatoes because I felt they weren't necessary. I was right. I added some salsa instead for a little more heat. I would make this again, but probably still skip the rice. I liked the corn and peppers in the taco mix."

MY REVIEW
bratzygal User ID: 4928533 264051
Reviewed Mar. 29, 2017

"This was good, but not really "Texas Tacos". I've never eaten tacos that had corn or rice in them even when visiting Mexico. However as I stated, this was good. But hey, what ever floats your boat, right!"

MY REVIEW
Grammy Debbie User ID: 30612 125622
Reviewed Oct. 3, 2013

"Great, tasty, filling recipe. I was telling my daughter about it and she said my grandsons (5 and 2) would love it, so I've promised to make it for them soon. I actually just threw about a cup of minute rice into the skillet with the other ingredients after browning the hamburger, onion and pepper and it cooked right along without having to dirty up another pan. Thank you for sharing the recipe."

MY REVIEW
jeppsnorman User ID: 4055771 121179
Reviewed Aug. 2, 2013

"Delicious, easy to make - better than the taco packets/seasoning!"

Loading Image