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Tex-Mex Beef Tacos

Karry Hosford
Yield

10 servings (serving size: 1 taco)

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.

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

Nutrition 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

How to Make It

  1. 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.