Monday, November 8, 2010

Tex-Mex Beef Tacos

Just finished eating this for supper...yummy! David had four helpings and told me to post it here on the I'm sharing it with you!

I like this recipe a lot because it is eeeeasy -- just some quick cooking and simmering. I liked the healthy fillers like black beans and corn. The best part is the chipotle chiles...I used three and they added a lot of zip! (I halved the recipe which made five good-sized tacos.)


  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin (I used ground beef)
  • 1 cup whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.
Serve with your favorite taco toppings: guacamole, sour cream, fresh cilantro, salsa, or sliced green onions.
Cooking Light, MAY 2004


  1. Rick and I made a variation of this dish last night. I added one chipotle pepper and Rick thought it was too much!

  2. yikes! hope you liked it even though it was a little zippy! :)