Chili Beef Tacos
Taco night will be a delicious standout thanks to our quick and easy salsa chili
spin with all the yummy trimmings your family loves.
Serving Size:
4
Active Time:
25 min.
Total Time:
55 min.
Ingredients
- 1 lb. ground beef
- 1 Tbs. chili powder
- ¼ tsp. salt
- 1 (15.5 oz.) jar medium salsa
- 1 (15.5 oz.) can red kidney beans, rinsed, drained
- 8 Stand ’n Stuff taco shells, heated
- 1 cup finely shredded red cabbage
- 1 avocado, pitted, peeled, diced
- 2 tomatoes, diced
- ½ cup shredded Monterey Jack cheese
- ⅓ cup fresh cilantro leaves
- ⅓ cup taco sauce
- Lime slices (optional)
Instructions
- Coat large skillet with cooking spray; heat over medium-high heat. Add beef, chili powder and salt; cook, stirring often, until browned, 5 min. Stir in salsa, beans and ½ cup water. Bring to boil; reduce heat to medium-low. Cover; cook, stirring occasionally, until chili mixture is flavorful, about 25 min. Uncover; cook until thickened, about 5 min.
- Dividing evenly, fill taco shells with cabbage, chili mixture, avocado, tomato, cheese and cilantro, Serve with taco sauce and, if desired, lime slices.
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