TEXAS TACOS

Texas Tacos image

I created this recipe by combining a bunch of taco ingredients that my kids like. Once it's ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. -Susan Scully, Mason, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

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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, warmed
Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Steps:

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. 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.

Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 420mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges