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| Beef Tacos, Tex-Mex Style |
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Cooking spray |
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1 pound ground beef |
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1 cup chopped onion |
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2 garlic cloves, minced |
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1 (15-ounce) can black beans, rinsed and drained |
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1 cup frozen whole-kernel corn |
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1 to 3 canned chipotle chiles in adobo sauce, drained and chopped |
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1 (8-ounce) can tomato sauce |
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½ cup water |
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¼ teaspoon salt |
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1/8 teaspoon black pepper |
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10 (8-inch) flour tortillas |
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Set a large nonstick skillet over medium-high heat. Once heated, coat skillet with cooking spray. |
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Add beef, onion and garlic to skillet; cook and stir until beef is browned and crumbled, about 6 minutes. |
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Stir in beans, corn, chiles, tomato sauce, water, salt, and black pepper. Bring to a boil, reduce heat then simmer for about 10 minutes. |
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Warm tortillas then spoon about ½ cup beef mixture into each tortilla. |
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