SOFT SHELL TACOS

Soft Shell Tacos image

Number Of Ingredients 9

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1/2 pound extra-lean ground beef
1 (15-ounce) can kidney beans, rinsed and drained
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 (14 1/2-ounce) can Mexican-style stewed, tomato, undrained
10 nonfat flour tortillas (8 inches in diameter)
1 cup shredded carrot (about 1 1/2 medium)
1 cup shredded jicama
salsa, if desired
Nonfat sour cream, if desired

Steps:

Cook ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until brown drain. Stir in beans, corn and tomatoes, breaking up tomatoes. Cook, stirring occasionally, until hot. Spoon about 1/2 cup bean mixture onto each tortilla. Top each with about 2 tablespoons carrots and jicama roll up. Serve with salsa and sour cream.1 serving: Calories 220 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 15mg Sodium 420mg Carbohydrate 42g (Dietary Fiber 6g) Protein 12g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves