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Dinner

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

  1. 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.
  2. 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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