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Saturday, November 27, 2010

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.