Confetti Beef Tacos

Name: Confetti Beef Tacos
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; chile powder; salt; can corn; salsa; taco shells; shredded Monterey Jack cheese

Seasoned Ground Beef is mixed with corn and chunky salsa for a twist on the classic taco.

Cook Time: 20 Minutes

Servings: 4

Ingredients: 7

Cook Mode

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

Toppings:

Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes (optional)

Preparation

Step 1

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.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Stir in corn and salsa; heat through. Serve in taco shells with toppings, as desired.

Nutrition Information

382 Calories

0 %*

5.4g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

7.2 mg ZINC

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.

413 Calories

0 %*

7.1g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

3.2 mg IRON

0 %DV

5.7 mg ZINC

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.

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.