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Photo by: Karry Hosford

Tex-Mex Beef Tacos

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)

Ingredients

  • none Cooking spray
  • 1 cup chopped onion
  • 2 none 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 none (15-ounce) can black beans, rinsed and drained
  • 1 none (8-ounce) can tomato sauce
  • 1 none to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 none (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.

Nutritional Information

Amount per serving
  • Calories: 266none
  • Calories from fat: 25%
  • Fat: 7.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 13g
  • Carbohydrate: 27.6g
  • Fiber: 4.6g
  • Cholesterol: 31mg
  • Iron: 1.9mg
  • Sodium: 547mg
  • Calcium: 25mg
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Tex-Mex Beef Tacos Recipe

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