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Easy Beef Tacos
Tacos are as easy as 1, 2, 3! Olé!
pound lean (at least 80%) ground beef
cup Old El Paso® Thick 'n Chunky salsa
Old El Paso® taco shells
head lettuce, shredded
medium tomato, chopped (3/4 cup)
cup shredded Cheddar cheese (4 ounces)
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.
Makes 10 tacos
Make the Most of This Recipe With Tips From The Betty Crocker
Want a veggie version? Open a 16-ounce can of Old El Paso® refried beans, and place in a microwavable bowl. Cover and microwave on High, stirring a few times with a wooden spoon, until hot. Spoon beans into a serving bowl, and serve with the salsa and other taco toppings.
Craving salad? Place lettuce in a large bowl or on a large serving platter. Top with the chopped tomato, cheese, cooked beef and salsa. Sprinkle with 2 cups crushed tortilla chips.
1 Serving (1 Serving)
(Calories from Fat 100 ),
Total Fat 11 g
(Saturated Fat 5 g,),
Cholesterol 40 mg;
Sodium 320 mg;
Total Carbohydrate 10 g
(Dietary Fiber 1 g,
Protein 12 g;
Percent Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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