I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice.

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1-1/3 cups frozen corn, thawed
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1 package (8.8 ounces) ready-to-serve brown rice
• 20 taco shells, warmed
• optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Directions

1. In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain.
2. Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.