Two kid favorites come together in this easy supper. Just brown the meat, add ready-made sloppy joe sauce, spoon into taco shells, then sprinkle with colorful veggie "confetti" and pre-shredded cheese.
lb lean (at least 80%) ground beef
box (4.6 oz) Old El Paso™ taco shells (12 shells)
can (15.5 oz) sloppy joe sauce
small red bell pepper, chopped (1/2 cup)
can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel sweet corn, drained
can (2 1/4 oz) sliced ripe olives, drained
cup thinly sliced romaine lettuce
cup shredded Colby-Monterey Jack cheese (2 oz)
Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Meanwhile, heat taco shells as directed on box.
Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese.
Use Old El Paso® Stand 'N Stuff™ taco shells with the flat bottom for easier filling and a little extra room.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 2 1/2g
- 2 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.