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.

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.