Beef, Bean, and Vegetable Tacos and Mexican Rice

Beef, Bean, and Vegetable Tacos

2 teaspoons vegetable oil

1 small onion, chopped

1 small green bell pepper, seeded and chopped

½ pound ground beef

1 cup frozen kernel corn

1 (1.25 ounces) envelope taco seasoning mix

1 (14.5 ounce) can chili-style tomatoes, drained

1 (16 ounce) can pinto beans, rinsed and drained

3 tablespoons cilantro

10 taco shells

2 cups chopped romaine lettuce

½ cup (2 ounces) reduced-fat shredded cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onion and pepper; sauté 3 minutes.  Add beef and cook until beef is browned and vegetables are tender, stirring to crumble meat.
2. 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.
3. Spoon 1/4 cup beef mixture into each taco shell; top evenly with lettuce and cheese.

Makes 5 servings.

Red Mexican Rice

2 cans diced tomatoes

1 teaspoon olive oil

1 cup chopped onion

1 cup rice, uncooked

1 clove garlic; minced

¾ cup water

¾ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon pepper

In pot heat oil over medium-high heat, add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, salt, oregano, pepper and tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl.

Makes 6 servings.