Beef, Bean, And Vegetable Tacos

Name: Beef, Bean, And Vegetable Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 454 grams pinto beans, rinsed and drained; 411 grams chili-style tomatoes, drained; 237 milliliters frozen whole-kernel corn; 3 Tbsps chopped fresh cilantro; 1 small green bell pepper, seeded and chopped; 227 grams ground round; 57 grams 1/2 cup reduced-fat shredded Cheddar cheese; 1 small onion, chopped; 473 milliliters chopped romaine lettuce; 35 grams envelope 40%-less-sodium taco seasoning mix; 10 taco shells; 2 teaspoons vegetable oil

The recipe Beef, Bean, And Vegetable Tacos is ready in roughly 45 minutes and is definitely a super gluten free option for lovers of Mexican food. One serving contains 384 calories, 20g of protein, and 13g of fat. For $2.11 per serving, you get a main course that serves 5. Head to the store and pick up pinto beans, cheddar cheese, romaine lettuce, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and pepper; saut 3 minutes.

Ingredients you will need

Pepper

Onion

Add beef, and cook until beef is browned and vegetables are tender, stirring to crumble meat.

Ingredients you will need

Vegetable

Beef

Meat

Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until mixture is slightly thick. Stir in cilantro.

Ingredients you will need

Taco Seasoning Mix

Cilantro

Tomato

Beans

Corn

Spoon 1/2 cup beef mixture into each taco shell; top evenly with lettuce and cheese.

Ingredients you will need

Lettuce

Cheese

Beef

Equipment

Frying Pan

Ingredients

Servings:

454grams

pinto beans, rinsed and drained 411grams

chili-style tomatoes, drained 237milliliters

frozen whole-kernel corn 3Tbsps

chopped fresh cilantro 1small

green bell pepper, seeded and chopped 227grams

ground round 57grams

1/2 cup reduced-fat shredded Cheddar cheese 1small

onion, chopped 473milliliters

chopped romaine lettuce 35grams

envelope 40%-less-sodium taco seasoning mix 10

taco shells 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.