Tex-Mex Beef Tacos

Tex-Mex Beef Tacos
Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells. Add whole-grain rice to the black beans for a complete source of protein. You can also serve it with fresh cilantro, sliced green onions, salsa, and fat-free sour cream for an extra kick.
  • Yield: 10 servings (serving size: 1 taco)


  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas


  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutrition Information

  • Calories per serving: 266
  • Caloriesfromfat per serving: 25%
  • Fat per serving: 7.3g
  • Saturated fat per serving: 2.7g
  • Monounsaturated fat per serving: 3g
  • Polyunsaturated fat per serving: 0.5g
  • Protein per serving: 13g
  • Carbohydrate per serving: 27.6g
  • Fiber per serving: 4.6g
  • Cholesterol per serving: 31mg
  • Iron per serving: 1.9mg
  • Sodium per serving: 547mg
  • Calcium per serving: 25mg