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Tuesday, April 12, 2016

Texas Tacos

Serves: 10

Source: Simple & Delicious August/September 2013


1 1/2 pounds Lean ground beef (90% lean) [750 g]
1 medium Sweet red pepper, chopped
1 small Onion, chopped
1 can (14 1/2 ounces) Diced tomatoes, drained [406 g]
1 1/3 cup Frozen corn, thawed [300 g]
1 can (8 ounces) Tomato sauce [224 g]
2 tablespoons Chili powder
1/2 teaspoon Salt
1 package (8.8 ounces) Ready-to-serve brown rice [246 g[
20 Taco shells

Optional Toppings: shredded lettuce, chopped tomatoes and sour cream


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.

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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