Beef, Bean, And Vegetable Tacos

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Yield:

5 servings,(serving size: 2 tacos)

Recipe from

Oxmoor House

Nutritional Information

Calories 326
Fat 9.9 g
Satfat 2.7 g
Protein 19.6 g
Carbohydrate 42.9 g
Cholesterol 28 mg
Iron 2.6 mg
Sodium 887 mg
Caloriesfromfat 26 %
Fiber 7.4 g
Calcium 169 mg

Ingredients

2 teaspoons vegetable oil
1 small onion, chopped
1 small green bell pepper, seeded and chopped
1/2 pound ground round
1 cup frozen whole-kernel corn
1 (1.25-ounce) envelope 40%-less-sodium taco seasoning mix
1 (14.5-ounce) can chili-style tomatoes, drained
1 (16-ounce) can pinto beans, rinsed and drained
3 tablespoons chopped fresh cilantro
10 taco shells
2 cups chopped romaine lettuce
1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; sauté 3 minutes. Add beef, and cook until beef is browned and vegetables are tender, stirring to crumble meat.

Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until mixture is slightly thick. Stir in cilantro.

Spoon 1/2 cup beef mixture into each taco shell; top evenly with lettuce and cheese.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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