Easy Taco Supper Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Vegetable oil2 Tablespoon
 1 medium-size yellow onion, peeled and chopped
 1 large sweet green pepper, cored, seeded, and chopped
 Lean ground beef1 pound
 Ground cumin3/4 Teaspoon
 Dried oregano1 Teaspoon
 Chili powder1 Teaspoon
 Salt3/4 Teaspoon
 2 to 4 canned green chilies, rinsed, seeded, and chopped
 Kidney beans1 Can (10oz), drained
 1 medium-size tomato, diced
 12 taco shells
 2 cups shredded sharp
 Cheddar cheese (8 ounces)
 Sour cream3/4 Cup (16 tbs)
 1 medium-size cucumber, peeled and diced
 Lettuce2 Cup (16 tbs), shredded

Directions

1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.
2. Add the beef and cook, uncovered, stirring frequently, for 5 minutes, or until browned. Tilt the skillet and skim off all but 2 tablespoons of the fat.
3. Stir in the cumin, oregano, chili powder, salt, chilies, beans, and tomato. Cover and simmer for 10 minutes, stirring once or twice.
4. Meanwhile, heat the taco shells according to package directions. When the taco filling is cooked, transfer to a serving bowl. Serve with small bowls of the cheese, sour cream, cucumber, and lettuce. Let everyone stuff his own taco shells, allowing about 1/3 cup of beef filling per taco, and garnish as desired.
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