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Karry Hosford 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.

Cooking Light MAY 2004

  • Yield: 10 servings (serving size: 1 taco)

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.

Nutritional Information

Amount per serving
  • Calories: 266
  • 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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