Corn and Kidney Bean Tacos

• 1/4 cup Kraft Italian Zesty Lime Dressing, divided
• 1 onion, chopped
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, drained
• 1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
• 1 cup frozen corn
• 1 pkg. (35 g) 40%-less-sodium taco seasoning mix
• 2/3 cup water
• 12 taco shells
• 3/4 cup fat-free sour cream
• 3/4 cup KRAFT Shredded Mexican Cheese
• 3 green onions, sliced

1. Heat 2 Tbsp.
2. dressing in large skillet on medium heat.
3. Add onions; cook 5 min., stirring frequently.
4. Add tomatoes, beans, corn, seasoning mix and water; mix well.
5. Simmer on medium-low heat 5 min., stirring occasionally.
6. Meanwhile, heat taco shells as directed on package.
7. Mix sour cream and remaining dressing until blended.
8. Spoon bean mixture into taco shells; top with cheese, sour cream mixture and onions.

italian zesty, onion, salt, frozen corn, taco, water, taco, sour cream, mexican cheese, green onions

Taken from www.kraftrecipes.com/recipes/corn-kidney-bean-tacos-183916.aspx (may not work)