Beef, Bean, And Vegetable Tacos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 9.9g
  • Saturated fat: 2.7g
  • Protein: 19.6g
  • Carbohydrate: 42.9g
  • Cholesterol: 28mg
  • Iron: 2.6mg
  • Sodium: 887mg
  • Calories from fat: 26%
  • Fiber: 7.4g
  • Calcium: 169mg


  • 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


  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.
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