Beef & Bean Tacos

Name: Beef & Bean Tacos
Ingredients: 1 pound ground beef; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (11 ounces) Mexicorn, drained; 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted; 1/4 cup water; 2 teaspoons chili powder; 12 taco shells, warmed; Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

9 ingredients

2 steps

Ingredients

1 pound ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/4 cup water
2 teaspoons chili powder
12 taco shells, warmed
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

Directions

1

In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2

Spoon beef mixture into taco shells; serve with toppings of your choice.