Taco Dinner

Taco Dinner

8 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Birds Eye®

“Ground beef tacos with beans and veggies are seasoned just right, served in tortillas or tacos--and they're ready in under half an hour.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Brown ground beef in large nonstick skillet; drain fat.*
  2. Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
  3. Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

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Reviews (8)

Rate This Recipe
teejay
7

teejay

I added a comment and rating - but it did not show up - so hopefully this is not a repetition. This is basically adding a bag of frozen vegetables to a pre=made taco kit. My family rated it as two stars - and gave me suggestions for how to modify it for the future. Was OK - but we didn't really see it as a recipe per se.

SANDRA_92083
4

SANDRA_92083

We thought this was a really good, easy taco dinner. I didn't use a boxed taco dinner - but used flour tortillas and 1/4 cup taco seasoning for the meat and veggie mixture. Good amount of veggie to meat ratio (we like a lot of veggies / beans mixed in) and some heat from the peppers, but not too much (I'm a spice wimp!) We fixed ours like we would any other taco - avocado, cheese, sour cream, lettuce, tomato, etc. Yumm!

Baking Nana
4

Baking Nana

I don't know what "1 (11.04 ounce) box taco dinner kit" is - I assume that includes a package of taco seasoning. I cooked the ground beef - drained the grease and then added taco seasoning and the 1/4 cup of water. Cooked that down a bit and then added the bag Birds Eye® Recipe Ready Southwest Blend - which is Corn, Black Beans, Green poblano peppers, red peppers, onions. For us this would lead itself to taco salad or burritos rather than tacos. It does manage to stretch 1 lb of ground beef a long way - it made a lot more than I thought it would. This recipe might be good served over rice for "mexi rice bowls."

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 519 cal
  • 26%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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