Beef tacos for dinner are always a welcome family favorite.
| 1 |
|
teaspoon LAND O LAKES® Butter |
| 1 |
|
small (1/2 cup) green bell pepper, chopped |
| 1 |
|
pound lean ground beef |
| 1/2 |
|
cup kidney beans, drained, rinsed |
| 1 |
|
(1.25-ounce) package taco seasoning mix |
| 1/2 |
|
cup water |
| 12 |
|
(6-inch) corn tortillas |
Melt butter in 12-inch nonstick skillet until sizzling; add green pepper. Cook over medium heat until softened (3 to 4 minutes). Add ground beef; continue cooking, stirring constantly, until no longer pink (4 to 6 minutes). Drain. Stir in kidney beans, taco seasoning and water. Continue cooking until most of the liquid has been absorbed (5 to 7 minutes)
Heat a 10-inch skillet over low heat.
Spray
1 side of
1
tortilla generously with no-stick cooking spray. Place in skillet, sprayed-side down; cook 3 minutes. Remove from skillet with tongs; fold over. Hold in taco shape for 30 seconds, leaving a 1-inch space for filling. Repeat with remaining tortillas to form taco shells.
Spoon
1/4 cup filling into each taco shell; top evenly with lettuce, tomato and cheese. Serve tacos with salsa, if desired.
Recipe Tip
To use 6-inch flour tortillas, heat oven to 400°F. Spray 1 side of tortillas with no-stick cooking spray; place onto large ungreased baking sheets, sprayed-side down. Spoon 1/4 cup filling onto bottom half of each; fold over to form taco shape. Bake 9 minutes. Serve with toppings as desired.
