I created this recipe by combining a bunch of ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio

Texas Tacos

beef

sweet red pepper, chopped

onion,

(14-1/2 ounces) diced tomatoes, drained

corn,

(8 ounces) tomato sauce

chili powder

salt

(8.8 ounces) ready-to-serve brown rice

taco shells, warmed

Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

17g protein. <B><b>Diabetic Exchanges</b>: </B> 2 starch

This looks very similar to a chilli I make, except I use salsa instead of the red pepper, tomatoes and tomato sauce, and I use my homemade taco seasoning instead of chili powder.  I use kidney beans instead of rice and I serve it over corn chips or Doritos.  My husband and son love it, so I&#039;m sure they will love these tacos.  I&#039;m looking forward to trying them.

I have not tried this recipe. The only reason I&#039;m commenting is that I am somewhat offended that these are named &quot;Texas Tacos&quot;. As a 6th generation, native Texan, I have never encountered this mix of ingredients for a taco filling. Also, authentic Tex Mex cuisine would be using garlic, comino (cumin), maybe oregano, as spices, using white rice, and adding pico de gallo, salsa, guacamole, &amp; shredded cheese for the toppings. I&#039;m not saying that this recipe isn&#039;t good but maybe they should be called &quot;Ohio Tacos&quot;.

The only thing I would do differently next time is add some cilantro.  These were a tasty twist on traditional tacos.

I tried this recipe exactly as written and thought it was wonderful. As the creator of the recipe said, these ingredients were things she knew her kids liked and would eat. My grandkids loved the tacos and because it freezes so well, I try to always have it on hand for visits. For I_Fortuna...medium sweet red pepper means medium sized s.r.p.  As knowledgeable as you seem to be about cooking, I’m surprised you didn’t know that.

Looks look just about anything qualifies as Tex-Mex these days.  Of course these are not Mexican.However, they are probably good.  Kudos for leaving out packaged taco seasoning.  These are more like Emeril's Italian tacos.  And, where is the cumin and Mexican oregano?  And, what is a medium sweet red pepper?  There are so many kinds of peppers, perhaps the recipe could be more specific.I have to say, our Mexican family that live in Texas have never heard of this type of taco either in Texas or Mexico.  But, everything is fusion these days.   Many people north of the border make tacos and enchiladas in some very unauthentic or traditional ways.  Seems people make it up as they go along trying to reinvent Mexican food.

My husband and I really liked these. They came together very quickly, always nice, and had plenty of flavor. I skipped the rice, mostly because I didn't have it in instant and I skipped the diced tomatoes because I felt they weren't necessary. I was right. I added some salsa instead for a little more heat. I would make this again, but probably still skip the rice. I liked the corn and peppers in the taco mix.

This was good, but not really "Texas Tacos".  I've never eaten tacos that had corn or rice in them even when visiting Mexico.  However as I stated, this was good.  But hey, what ever floats your boat, right!

Great, tasty, filling recipe.  I was telling my daughter about it and she said my grandsons (5 and 2) would love it, so I&#39;ve promised to make it for them soon.  I actually just threw about a cup of minute rice into the skillet with the other ingredients after browning the hamburger, onion and pepper and it cooked right along without having to dirty up another pan.  Thank you for sharing the recipe.

Delicious, easy to make - better than the taco packets/seasoning!

texas tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 10

Cost: $0.88 /serving

Author : Taste of Home

Ingredients

Instructions

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