Tex-Mex Tacos Olé
1 (16-ounce) container taco sauce with ground beef
1/2 cup pre-diced red onions
1 (15-ounce) can black beans (drained)
2 cups finely shredded taco cheese, divided
12 (6-inch) flour tortillas
3 cups shredded lettuce
1/2 cup thick and chunky salsa
1/2 cup sour cream (optional)
1/2 cup fresh pre-diced tomatoes (optional)
1/4 cup sliced black olives (optional)
1. Combine meat sauce, onions and beans in large sauté pan. Heat over medium-high heat until boiling.
CALORIES (per 1/6 recipe) 505kcal; FAT 24g; CHOL 60mg; SODIUM 1511mg; CARB 46g; FIBER 4g; PROTEIN 25g; VIT A 11%; VIT C 4%; CALC 40%; IRON 23%
1 medium zucchini
1 (16-ounce) bag frozen whole kernel corn
3 tablespoons pre-diced red onions
3 tablespoons diced pimientos
1 teaspoon seasoned salt
1 tablespoon butter
1. Rinse zucchini and cut into quarters lengthwise. Cut into 1/4-inch slices (about 2 cups) and place in microwave-safe bowl.
CALORIES (per 1/6 recipe) 91kcal; FAT 3g; CHOL 5mg; SODIUM 276mg; CARB 18g; FIBER 2g; PROTEIN 3g; VIT A 9%; VIT C 24%; CALC 1%; IRON 3%
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Utensils & Cookware
Recipe Version R-07/05-0024