Tex-Mex Tacos Olé With Confetti Corn

Total Time - 25 minutes / Makes 6 Servings

Cooking Sequence

Prepare tacos through step 2 - 10 minutes

Prepare corn and begin to cook - 5 minutes

Complete tacos and corn; serve - 10 minutes



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Tex-Mex Tacos Olé
Confetti Corn
Shopping List
Utensils & Cookware
Aprons Advice

Tex-Mex Tacos Olé

Ingredients
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)

Steps

1. Combine meat sauce, onions and beans in large sauté pan. Heat over medium-high heat until boiling.
2. Reduce heat to medium and simmer, stirring occasionally, 4–6 minutes.
3. Top with 1 cup cheese; remove from heat and cover 2–3 minutes until cheese is melted.
4. Fill each tortilla with meat filling, lettuce, salsa and remaining cheese. Top with optional ingredients, if desired, and serve.

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%

Confetti Corn

Ingredients
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

Steps

1. Rinse zucchini and cut into quarters lengthwise. Cut into 1/4-inch slices (about 2 cups) and place in microwave-safe bowl.
2. Stir in corn, onions, pimentos and seasoned salt. Cover and microwave on HIGH 7–8 minutes, stirring once, until thoroughly heated and vegetables are tender.
3. Drain, if needed, and stir in butter. Serve.

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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Dairy
1 tbsp butter
2 cups finely-shredded taco cheese (divided)
1/2 cup sour cream (optional)

Dry Grocery
1 (15-oz) can black beans
3 tbsp diced pimientos
12 (6-inch) flour tortillas
1 tsp seasoned salt
1/4 cup sliced black olives (optional)
1/2 cup thick and chunky salsa