Bring a Tex-Mex treat to your table.
You’d be hard pressed to find someone who doesn’t love a good taco. I myself have an unrivaled love for all kinds of tacos and these Texas tacos are no exception. Overflowing with quality ingredients, and bold flavors this recipe is perfect for taco Tuesdays or any other meal for that matter.
I don’t remember the first time I had a taco, but I will never forget how happy I was to come home and find mom in the kitchen making tacos for dinner. Those memories are some of my happiest, and it makes me laugh how many amazing memories throughout my life are tied to incredible meals like this one!
The smell of these Texas Tacos cooking, brings those childhood memories flooding back in like a heavy rain sweeping across the plains. The moist yet subtle spice from the meat, the thin crispy crunch of the corn shell and the freshness of the veggies piled high are good enough to bring out that happy little kid in all of us. If you add the optional sour cream on top, then you end up with another level of decadence in this already perfect hand held delight.
Always a good time for a taco.
Doing a bit of research I discovered that one of the first American taco recipes dates back to 1914 in a California cook book that lists a California-Mexican Taco. The first Texas taco comes in 1947 and is a product of a church cookbook. This makes sense considering tacos are the perfect food for any gathering, no matter how large or small your group is.
Both healthy and delicious our Texas tacos, are one recipe you are going to want to add to your repertoire. Quality lean beef provides healthy fats, that are high in protein. Combine that with the fiber in the whole grain brown rice, then add in the vitamins from the fresh veggies and you have a meal that is not only good for you, but keeps you full for hours. If you want even more of a health kick switch out the iceberg lettuce for a more nutrient dense green, like a romaine lettuce.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium red bell pepper, chopped
- 1 small onion, chopped
- 1 1/2 cups diced tomatoes, drained
- 1 1/3 cups corn, thawed if frozen
- 1 cup tomato sauce
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 20 taco shells
- Shredded lettuce (optional)
- Chopped fresh tomatoes (optional)
- Reduced-fat sour cream (optional)
Preparation Steps
Step 1: In a large skillet, cook the ground beef, red bell pepper, and onion over medium heat until the beef is thoroughly cooked and the vegetables are tender, about 8-10 minutes. Make sure to crumble the beef as it cooks. Drain any excess fat.
Step 2: Add the drained diced tomatoes, corn, tomato sauce, chili powder, and salt to the skillet. Stir to combine and bring the mixture to a boil.
Step 3: Reduce the heat and stir in the cooked brown rice. Continue to cook until the entire mixture is heated through.
Step 4: Fill the warmed taco shells with the beef and rice mixture. If desired, top with shredded lettuce, chopped fresh tomatoes, and a dollop of reduced-fat sour cream.
FAQs
Yes. This dish can be made ahead of time with great results. We simply recommend keeping the prepared ingredients separate then assembling your tacos when you are ready to eat. The prepared ingredients can be safely stored in airtight containers in the fridge for up to five days. When ready to eat, just reheat the meat, then build your tacos.
You sure can and it is incredibly simple. Switch out the ground beef for a tofu or even a meat substitute and there you have it. You can also use any number of legumes, like black or refried beans for your protein. If you still crave the sour cream and cheese you can find vegan and vegetarian versions of both in most supermarkets.
Traditional tacos are generally roasted meat or vegetables topped with onion, cilantro, salsa, avocado or lime. Tex-Mex tacos include the use of non traditional toppings like lettuce, tomatoes, and dairy. These along with other southwestern flavors like corn, come together to create the food we know as Tex-Mex.
Even though I do love a super crispy taco, the answer is no. Any taco shell is ok, you can even use a giant flour tortilla and roll up your own burrito. Want to cut back on carbs? Remove the shell altogether and pile your taco mix and topping over your lettuce for an off the hook taco salad.
Serving Suggestions
These Texas Tacos, hit a home run on flavor, but you don’t have to stop there. This versatile meal can be easily switched up to satisfy your vegetarian or vegan friends as well. You can add in beans for more texture and flavor. Dice up avocados for a creamy delicious bite, or add fresh chilis or salsa for some heat. The beef can be substituted for any number of ground meats, like turkey, chicken, or even pork. If you are in a hurry take a tip from me and grab a rotisserie chicken from your local market. Then shred the meat and mix in a bit of Latin spices, like oregano, cumin or cayenne and use that instead of the ground beef. Pair these tacos with your favorite side to round out the meal even further. I mean, to me when you say tacos I automatically add in chips and salsa. lol.
If you are in the mood for other fantastic Latin inspired foods give these recipes a go. Like our Mexican Chicken dish or this delicious Chicken Enchilada recipe. In the mood for dessert, you know I always am, this Mexican Chocolate Cake with Mascarpone Cheese is absolutely fabulous, a real must try dessert.
Texas Tacos
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium red bell pepper chopped
- 1 small onion chopped
- 1 1/2 cups diced tomatoes drained
- 1 1/3 cups corn thawed if frozen
- 1 cup tomato sauce
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 20 taco shells
- Shredded lettuce optional
- Chopped fresh tomatoes optional
- Reduced-fat sour cream optional
Instructions
- In a large skillet, cook the ground beef, red bell pepper, and onion over medium heat until the beef is thoroughly cooked and the vegetables are tender, about 8-10 minutes. Make sure to crumble the beef as it cooks. Drain any excess fat.
- Add the drained diced tomatoes, corn, tomato sauce, chili powder, and salt to the skillet. Stir to combine and bring the mixture to a boil.
- Reduce the heat and stir in the cooked brown rice. Continue to cook until the entire mixture is heated through.
- Fill the warmed taco shells with the beef and rice mixture. If desired, top with shredded lettuce, chopped fresh tomatoes, and a dollop of reduced-fat sour cream.
