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Beef, Bean, And Vegetable Tacos

Yield 5 servings,(serving size: 2 tacos)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection