Rating: 4 stars
28 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 6
  • 4 star values: 3
  • 5 star values: 13

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.

Recipe by Cooking Light May 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

266 calories; calories from fat 25%; fat 7.3g; saturated fat 2.7g; mono fat 3g; poly fat 0.5g; protein 13g; carbohydrates 27.6g; fiber 4.6g; cholesterol 31mg; iron 1.9mg; sodium 547mg; calcium 25mg.
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