Texas Tacos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
Ingredients
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1-1/2 pounds lean ground beef (90% lean)
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1 medium sweet red pepper, chopped
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1 small onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, drained
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1-1/3 cups frozen corn, thawed
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1 can (8 ounces) tomato sauce
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2 tablespoons chili powder
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1/2 teaspoon salt
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1 package (8.8 ounces) ready-to-serve brown rice
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20 taco shells, warmed
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Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream
Directions
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1.
In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain.
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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.
Nutrition Facts
2 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.
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