Tex-Mex Beef Tacos

Karry Hosford
Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield:

10 servings (serving size: 1 taco)

Recipe from

Nutritional Information

Calories 266
Caloriesfromfat 25 %
Fat 7.3 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.5 g
Protein 13 g
Carbohydrate 27.6 g
Fiber 4.6 g
Cholesterol 31 mg
Iron 1.9 mg
Sodium 547 mg
Calcium 25 mg

Ingredients

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Note:

May 2004