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Texas Tacos Recipe

Name: Texas Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1-1/2 pounds lean ground beef (90% lean); 1 medium sweet red pepper, chopped; 1 small onion, chopped; 1 can (14-1/2 ounces) diced tomatoes, drained; 1-1/3 cups frozen corn, thawed; 1 can (8 ounces) tomato sauce; 2 tablespoons chili powder; 1/2 teaspoon salt; 1 package (8.8 ounces) ready-to-serve brown rice; 20 taco shells, warmed; Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Taste of Home

I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio

Ingredients

1-1/2 pounds lean ground beef (90% lean)

1 medium sweet red pepper, chopped

1 small onion, chopped

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/3 cups frozen corn, thawed

1 can (8 ounces) tomato sauce

2 tablespoons chili powder

1/2 teaspoon salt

1 package (8.8 ounces) ready-to-serve brown rice

20 taco shells, warmed

Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Method

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain.

Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

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