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.
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
How to Make It
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.
I made this last night. I used half the ground sirloin and kept everything else the same. I used 3 chipotle chiles plus the left-over sauce in the can. Instead of using tortillas, we served it on a bed of romaine lettuce with diced avocado and cilantro for a garnish. It was wicked hot - just the way my husband likes it! The avocado sure helped to tame the heat!
Add 1 TBS of ground cumin, 1/2 TBS ground Mexican oregano, 1 TSP ground garlic powder, a couple of dashes of red pepper flakes, 1 TSP chili powder and onion powder, extra salt to make this actually taste good!!! Squirt each taco filling w/ lime and top with cilantro.
Although this recipe is easy and seems to have potential, my husband and I both felt it did not have nearly enough flavor or spice. It did have a little smoke from chilis, but it really was quite minimal. We had it twice, with hard and soft tacos, and it was slightly better with the soft corn tortillas, but still disappointing. This one will not find a space in our rotation. Cooking Light rarely disappoints but this was one of those rare occasions.
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