Texas Tacos

• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1-1/3 cups frozen corn, thawed
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1 package (8.8 ounces) ready-to-serve brown rice
• 20 taco shells, warmed
• Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

1. In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes. Drain.
2. Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

lean ground beef, sweet red pepper, onion, tomatoes, frozen corn, tomato sauce, chili powder, salt, ready, taco, toppings

Taken from www.tasteofhome.com/recipes/texas-tacos/ (may not work)