Beef, Bean, And Vegetable Tacos

• 2 teaspoons vegetable oil
• 1 small onion, chopped
• 1 small green bell pepper, seeded and chopped
• 1/2 pound ground round
• 1 cup frozen whole-kernel corn
• 1 (1.25-ounce) envelope 40%-less-sodium taco seasoning mix
• 1 (14.5-ounce) can chili-style tomatoes, drained
• 1 (16-ounce) can pinto beans, rinsed and drained
• 3 tablespoons chopped fresh cilantro
• 10 taco shells
• 2 cups chopped romaine lettuce
• 1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; saute 3 minutes. Add beef, and cook until beef is browned and vegetables are tender, stirring to crumble meat.
2. Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until mixture is slightly thick. Stir in cilantro.
3. Spoon 1/2 cup beef mixture into each taco shell; top evenly with lettuce and cheese.

vegetable oil, onion, green bell pepper, ground round, corn, taco seasoning mix, tomatoes, pinto beans, fresh cilantro, taco, romaine lettuce, cheddar cheese

Taken from www.myrecipes.com/recipe/beef-bean-vegetable-tacos (may not work)