Texas Tacos


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 ready-to-serve brown rice
20 taco shells, warmed
Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream


In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking up 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

Test Kitchen Tips
This meat mixture freezes beautifully. Make a big batch and freeze individual portions in plastic bags to thaw on the fly.
Skip the shells and serve this over a bed of lettuce for a tasty taco salad. Top with crushed tortilla chips if you love that crunch!

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