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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I created this recipe by combining a bunch of ingredients i know my kids always like. It's perfect for making ahead and I often keep the beefy mixture in a slow cooker on warm so the kids can simply stuff into taco shells after an afternoon of rigorous soccer practice. 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 |
optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream |
Directions:
1. In a Dutch oven, cook beef, red pepper and onion over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles. Drain.
2. 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. Yield: 10 servings.
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