beef and bean tacos

This original recipe was from Taste of home's Healthy cooking magazine, but it was hearty pita tacos.  I didn't feel like having them with pitas, but the concept of not using taco seasoning and adding beans and other veggies.  looked good to me.  I also love taco sauce.  I did change some of the spices as well.  There were no left overs if that is any indications.  Only the baby wouldn't eat them.  This was another meal that was really pretty cooking with the color of the kidney beans, the sweet pepper, and the green onions.  I took a picture of that too.


Ingredients

• 1 lb. lean ground beef (I used pre-cooked)
• 1 small sweet red pepper, chopped (mine was orange)
• 2 green onions, chopped
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 cup frozen corn
• 2/3 cup taco sauce
• 1 can (2.25 oz) sliced olives drained
• 1/2 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• corn tortillas
• shredded cheddar
• sliced avocado
• sour cream
• additional taco sauce

Directions

1. Defrost beef in microwave for 2 minutes (fry if not using pre-cooked.)
2. Place beef, red pepper, green onion, kidney beans, frozen corn, taco sauce and seasonings in a large frying pan.  Heat until corn is defrosted and mixture is warmed.
3. Spoon into taco shells.  Top with cheese, olives (they were originally supposed to be cooked into the meal, but I forgot.  I liked them sprinkled on top.)  avacado, additional taco sauce and sour cream.  

Tasty and a good dose of veggies without