Beef, Bean, And Vegetable Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 teaspoons vegetable oil |
1 small onion, chopped |
1 small green bell pepper, seeded and chopped |
1/2 pound ground round |
1 cup frozen whole-kernel corn |
1 (1.25-ounce) envelope 40%-less-sodium taco seasoning mix |
1 (14.5-ounce) can chili-style tomatoes, drained |
1 (16-ounce) can pinto beans, rinsed and drained |
3 tablespoons chopped fresh cilantro |
10 taco shells |
2 cups chopped romaine lettuce |
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; sauté 3 minutes. Add beef, and cook until beef is browned and vegetables are tender, stirring to crumble meat.
2. Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until mixture is slightly thick. Stir in cilantro.
3. Spoon 1/2 cup beef mixture into each taco shell; top evenly with lettuce and cheese.
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