Beef Tacos with Tomatoes and Guacamole
20 Minutes Total
- 10 Servings
- 1 lb ground beef (at least 80% lean)
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 10 Old El Paso™ Stand 'N Stuff™ taco shells
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1 cup quartered cherry tomatoes
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro leaves
- 1 cup guacamole
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in water and taco seasoning mix; heat to simmering. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
- While beef is cooking, heat taco shells as directed on package, and assemble remaining ingredients. Divide beef mixture among shells; finish with fresh toppings (cheese, tomatoes, green onions, cilantro). Serve with guacamole.
- No cherry tomatoes? No problem! Diced fresh tomatoes make an excellent substitute.
- Take it to the next level with even more fun red and green additions: a drizzle of hot sauce, salsa, sliced jalapeños, diced avocado or lime wedges.
- Purchase an 8-oz container of guacamole, or make your own!
1 Taco Calories 220 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 40mg; Sodium 420mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 1g); Protein 12g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 10%; Iron 8%;
Exchanges: 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet.