My stepson loves tacos, so I whipped this up one night when I didn’t have taco shells.
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped fine
- ¼ cup finely chopped green bell pepper
- 1 tablespoon Worcestershire sauce
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (9 ounce) package frozen corn
- ½ cup medium salsa
- 2 tablespoons taco seasoning mix
- 1 (8 ounce) package elbow macaroni
Directions
Step 1
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 530 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat6g | 29% |
Cholesterol79mg | 26% |
Sodium921mg | 40% |
Total Carbohydrate66g | 24% |
Dietary Fiber5g | 18% |
Total Sugars7g | |
Protein33g | |
Vitamin C18mg | 92% |
Calcium56mg | 4% |
Iron5mg | 26% |
Potassium779mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this