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.

Cheese and Onion Enchiladas

• 3 tablespoons butter, divided
• 3 large onions, sliced and separated into rings (I actually used only 1 and had leftover onions)
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can (15 ounces) tomato sauce
• a generous 1/3 cup taco seasoning
• 1 can (10 ounces) enchilada sauce
• 3-4 cups shredded cheese, Mexican blend
• 10 flour tortillas
• Salsa
• Sour cream

Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.

Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I mashed the beans right in the skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.

Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.

Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.

Spread the remaining sauce over the enchiladas and top with additional cheese.

Bake at 350 for 30 minutes.
I got this wonderful recipe from Feels Like Home.