Texas Tacos

This taco recipe from The Girl Who Ate Everything is good. So good that I forgot all about this blog until everyone in my family had eaten three or four tacos.

Let’s all give a big hand to my mother for pausing mid-bite to let me snap a quick photo.

2016-03-07 18.05.44
Think of the big bite mark…not as a flaw, but as a seal of approval.

Texas Tacos

Serves: 16 tacos

Prep Time: 15 minutes

Cook Time: 20 minutes



2 to 2.5 pounds ground beef

1 red or green bell pepper, diced

1 large white onion, diced

2 packets (1 ounce each) Old El Paso™ taco seasoning mix

1 (14.5 ounces) can diced tomatoes, drained*

1 can corn (approx. 15 ounces)

1 can black beans (approx. 15 ounces)

16 taco shells, warmed


For the taco shells:

Preheat oven to 325 F. Cook shells for 6 to 7 minutes.

For the meat mixture:

2016-03-07 18.05.50
Our leftover taco filling. Colorful, huh?

In a large skillet, brown the beef until done and no longer pink. Drain. Add bell pepper and onion, cook until soft and mostly translucent.

Add taco seasoning and stir to combine. Add diced tomatoes, beans, and corn. Simmer until the mixture is heated through, about 4 to 5 minutes.

Spoon meat mixture into warmed shells and top with desired toppings, such as shredded cheese and sour cream.

*This is the only ingredient that I did not double. Feel free to experiment, but the listed ratio worked well for us.


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