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Total Time:
Prep Time: 25 min
Cook Time: 0 min

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Ingredients

For 6 Servings

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1 lb ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (11 oz) mexicorn, drained
1 can (10-3/4 oz) condensed nacho cheese soup, undiluted
1/4 cup water
2 tsp chili powder
12 taco shells, warmed
optional toppings: chopped sweet red pepper , thinly sliced green onions and shredded cheddar cheese

Directions

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1 In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2 Spoon beef mixture into taco shells; serve with toppings of your choice. Yield: 6 servings.

Directions

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1. In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

2. Spoon beef mixture into taco shells; serve with toppings of your choice. Yield: 6 servings.

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