An easy plan for taco night, this recipe uses corn, tomatoes and black beans for a medley of flavors.
Approximately 1 lb 93/7 lean ground beef
1 packet taco seasoning
1 can (11 oz) corn, drained (optional)
1 can (10 oz) tomatoes with green chilies, drained
1 can (11 oz) black beans, drained
12 taco shells, warmed
Brown ground beef in large nonstick skillet over medium-high heat until it reaches an internal temperature of 160° F on a meat thermometer. Add taco seasoning and cook according to packet instructions. Stir in corn, tomatoes and black beans. Heat thoroughly. Serve in taco shells with your favorite toppings.
Shredded Monterey Jack cheese, shredded lettuce, sliced olives, salsa, guacamole and fresh cilantro.
All recipes serve 4 to 6 servings, unless otherwise noted. Please verify the status of all gluten-free, nut-free, dairy-free, soy-free, vegan, vegetarian and kosher products before consumption for your protection. Cargill does not make any claims to any recipes included on this website. This website provides general information, however, it not intended for any medical application, including, but not limited to diagnosis, or treatment of any health condition. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Cargill assumes no liability for any recommendations, suggestions, information, menus or recipes. Cargill accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.