Total TimePrep/Total Time: 30 min.
- 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
- In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes. 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.
Test Kitchen Tips
Nutrition Facts2 tacos: 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.
Sep 26, 2018
I tried this recipe exactly as written and thought it was wonderful. As the creator of the recipe said, these ingredients were things she knew her kids liked and would eat. My grandkids loved the tacos and because it freezes so well, I try to always have it on hand for visits. For I_Fortuna...medium sweet red pepper means medium sized s.r.p. As knowledgeable as you seem to be about cooking, I’m surprised you didn’t know that.
Oct 12, 2017
Looks look just about anything qualifies as Tex-Mex these days. Of course these are not Mexican.However, they are probably good. Kudos for leaving out packaged taco seasoning. These are more like Emeril's Italian tacos. And, where is the cumin and Mexican oregano? And, what is a medium sweet red pepper? There are so many kinds of peppers, perhaps the recipe could be more specific.I have to say, our Mexican family that live in Texas have never heard of this type of taco either in Texas or Mexico. But, everything is fusion these days. Many people north of the border make tacos and enchiladas in some very unauthentic or traditional ways. Seems people make it up as they go along trying to reinvent Mexican food.
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.
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!
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.
Aug 2, 2013
Delicious, easy to make - better than the taco packets/seasoning!