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Easy Taco Supper

Thrifty.Chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  Sweet green pepper 1 Large, cored, seeded, and chopped
  Lean ground beef 1 Pound
  Ground cumin 3⁄4 Teaspoon
  Dried oregano 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Canned green chilies 4 , rinsed, seeded, and chopped
  Canned pinto beans/Canned kidney beans 16 Ounce, drained (1 Can)
  Tomato 1 Medium, diced
  Taco shells 12
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
  Sour cream 3⁄4 Cup (12 tbs)
  Cucumber 1 Medium, peeled and diced
  Shredded lettuce 2 Cup (32 tbs)
Directions

1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.
2. Add the beef and cook, uncovered, stirring frequently, for 5 minutes, or until browned. Tilt the skillet and skim off all but 2 tablespoons of the fat.
3. Stir in the cumin, oregano, chili powder, salt, chilies, beans, and tomato. Cover and simmer for 10 minutes, stirring once or twice.
4. Meanwhile, heat the taco shells according to package directions. When the taco filling is cooked, transfer to a serving bowl. Serve with small bowls of the cheese, sour cream, cucumber, and lettuce. Let everyone stuff his own taco shells, allowing about 1/3 cup of beef filling per taco, and garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Bean
Interest: 
Healthy

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