Ingredient List
- 1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
- 2 tablespoons chopped red onion
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 lb ground beef (at least 80% lean)
- 2/3 cup water
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
- 1 1/4 cups shredded Monterey Jack cheese (5 oz)
- 1 1/4 cups shredded red cabbage
- 2 tablespoons chopped fresh cilantro leaves
Preparation
- In small bowl, mix mango, red onion, lime juice and honey. Set aside.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
- No red cabbage? Use shredded green cabbage instead. If your shredded cabbage has larger pieces, chop them into smaller, more bite-sized pieces.
- To peel a mango, stand the fruit on its end and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time when making these Beef Tacos with Mango Salsa, purchase already peeled and sliced mango.
- For a little heat, add diced fresh jalapeño to the mango salsa or serve your tacos with your favorite hot sauce.
Nutrition
- 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g ,Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Potassium 180mg; Total Carbohydrate 18g (Dietary Fiber 2g ,Sugars 6g); Protein 12g
- % Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%
- Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1/2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet