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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Food wonât go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. âSimple & Delicious Test Kitchen Ingredients:
1 pound ground beef |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (11 ounces) mexicorn, drained |
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted |
1/4 cup water |
2 teaspoons chili powder |
12 taco shells, warmed |
optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese |
Directions:
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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