These Texas Tacos are a Tex-Mex twist on your classic taco. It’s filled with taco meat, bell peppers, onions, diced tomatoes, and corn all in a nacho cheese shell.
Every Halloween I make this Chicken Taco Soup as a savory meal to balance out all of that sugar. That chili was the inspiration for these Texas Tacos. As we all know, Tex-Mex dishes are a little less non-traditional and cater towards the southwestern influence in cooking. These Texas Tacos are filled with of course taco meat, but also green peppers, diced tomatoes, and corn to give it that Texas twist.
I thought these would be excellent in the bold cheddar flavor of the Old El Paso Nacho Cheese Taco Shells.
Start by dicing some red bell pepper and onion. You can use whatever color pepper you have on hand. Next, brown up the meat with the pepper and onion. Add the taco seasoning, diced tomatoes, and corn. And…you’re done. Wasn’t that easy? Fill your warm shells up with the mixture. How could you not like Nacho Cheese flavored taco shells? Top with sour cream, cheese, and cilantro.
|Texas Tacos|| |
- 1¼ 1b ground beef
- ½ red or green bell pepper, diced finely
- 1 small white onion, diced
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup frozen corn
- 8 Old El Paso™ Stand 'N Stuff™ bold nacho cheese flavored taco shells, warmed
- Toppings: shredded cheese, sour cream, cilantro
- In a large skillet, brown the beef, bell pepper, and onion until done and no longer pink. Drain.
- Add the taco seasoning and stir to combine. Add the diced tomatoes and corn. Simmer until the mixture is heated through, about 4-5 minutes.
- Spoon meat mixture into warmed shells and top with desired toppings.