This recipe was featured in ALL YOU magazine in Sept of 2008.
When you subscribe to the magazine they’ll send you email questions and
sometimes print your suggestions, recipes or ideas. Pretty Cool. This is
why this recipe looks so professional… it was tested & the nutritional info
added and then posted on their website with a link printed in the actual
magazine. It’s no longer in their recipe database – that I can find- so
I’m posting it!
(AND: I soak & cook dry beans and buy everything in bulk and on sale,
so that makes it cheaper than stated. It’s just basically your fav taco
ingredients in a bowl, over rice. Easy way to use leftovers.)
1 Tbsp. olive oil
1 onion, finely chopped
1 1/2 lb. lean ground beef
2 Tbsp. taco seasoning
1 (15 1/2-oz) can black beans, drained and rinsed
1 (15 1/2-oz.) can pinto beans, drained and rinsed
2 cups frozen corn, thawed
1 lb. tomatoes, diced (2 cups)
1 2 1/4-oz. can sliced olives, drained
2 cups shredded Cheddar cheese
1 cup chopped fresh cilantro
2 cups salsa
1 1/2 cups sour cream
3 cups cooked rice
1. Warm oil in a large skillet over medium-low heat. Add onion and saute until softened, about 3 to 5 minutes. Increase temperature to medium-high, add ground beef and taco seasoning and cook, stirring and breaking up beef with a spatula, until cooked through, about 8 to 10 minutes. Drain and spoon into a bowl.
2. Meanwhile, pour beans into bowls (mix them or place them in separate bowls, depending on your taste) and warm in microwave. Pour corn into a separate bowl and warm in microwave.
3. To serve, place all ingredients in bowls on the table, and give each person a bowl. Allow each person to construct his or her own taco bowl by layering ingredients of their choice.
Prep: 10 min.
Cook: 15 min.
Cost per serving: $3.53
PER SERVING: 860 Cal., 41g Fat (21g Sat), 139mg Chol., 11g Fiber, 46g Pro., 76g Carb., 1458mg Sod.
Switch meats. Swap in lean ground turkey for the ground beef, if you prefer. Or, if you have leftover chili, use it instead of the meat and beans.
Use up leftovers. This is a really flexible recipe — feel free to use up leftover cooked chicken or meat instead of cooking ground beef, and heat up leftover veggies to add as well.
(Recipe by Netta Chilton, 40, Hamtramck, MI)