- Recipes
- Confetti Beef Tacos
Confetti Beef Tacos
Seasoned Ground Beef is mixed with corn and chunky salsa for a twist on the classic taco.
Seasoned Ground Beef is mixed with corn and chunky salsa for a twist on the classic taco.
-
20
min -
4
SERVINGS -
380
Cal -
30 g
Protein
Test Kitchen Tips
Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.
Recipes You Might Also Like
- 20 min
- 4 SERVINGS
- 380 Cal
- 30 g Protein
Ingredients:
- 1 pound Ground Beef (93% lean or leaner)
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 1 can (11 ounces) corn, drained
- 1 cup prepared chunky salsa
- 8 taco shells
- Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes (optional)
Cooking:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary; season with chile powder and salt, as desired.
- Stir in corn and salsa; heat through. Serve in taco shells with toppings, as desired.
Test Kitchen Tips
Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.
Nutrition Information
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 382 Calories; 136.8 Calories from fat; 15.2g Total Fat (5.4 g Saturated Fat; 0.2 g Trans Fat; 2.5 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 1070 mg Sodium; 32 g Total Carbohydrate; 4.8 g Dietary Fiber; 6.3 g Total Sugars; 30 g Protein; 0 g Added Sugars; 63 mg Calcium; 3.9 mg Iron; 725 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.1 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 339 mg Phosphorus; 7.2 mg Zinc; 23 mcg Selenium; 111 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Potassium, and Riboflavin.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 413 Calories; 183.6 Calories from fat; 20.4g Total Fat (7.1 g Saturated Fat; 0.6 g Trans Fat; 2.5 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 68 mg Cholesterol; 1067 mg Sodium; 32 g Total Carbohydrate; 4.8 g Dietary Fiber; 6.3 g Total Sugars; 25 g Protein; 0 g Added Sugars; 73.3 mg Calcium; 3.2 mg Iron; 643 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.6 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 291 mg Phosphorus; 5.7 mg Zinc; 18.5 mcg Selenium; 81.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.
Safe Handling Tips
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Recipes You Might Also Like
