Texas Tacos

These Texas Tacos are a Tex-Mex twist on your classic taco. It’s filled with taco meat, bell peppers, onions, diced tomatoes, and corn all in a nacho cheese shell. You’ll love this quick dinner.

TEXAS TACOS

Every Halloween I make this Chicken Taco Soup as a savory meal to balance out all of that sugar. That chili was the inspiration for these Texas Tacos. As we all know, Tex-Mex dishes are a little less non-traditional and cater towards the southwestern influence in cooking. These Texas Tacos are filled with of course taco meat, but also green peppers, diced tomatoes, and corn to give it that Texas twist.

I thought these would be excellent in the bold cheddar flavor of the Old El Paso Nacho Cheese Taco Shells.

Start by dicing some red bell pepper and onion. You can use whatever color pepper you have on hand.

Next, brown up the meat with the pepper and onion. Add the taco seasoning, diced tomatoes, and corn.

And…you’re done. Wasn’t that easy? Fill your warm shells up with the mixture.

Top with sour cream, cheese, and cilantro.

OTHER TACO RECIPES:

• Grilled Shrimp Tacos with Avocado Salsa
• Jalapeno Popper Chicken Taco
• Barbacoa Tacos
• Salsa Verde Beef Tacos
• Green Chile Turkey Tacos
• Cilantro Lime Chicken Tacos
• Grilled Chicken Tacos with Feta Cream

Texas Tacos

5 from 1 vote

These Texas Tacos are a Tex-Mex twist on your classic taco. It’s filled with taco meat, bell peppers, onions, diced tomatoes, and corn all in a nacho cheese shell.

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 8 tacos

Ingredients

• 1 1/4 lb ground beef
• 1/2 red or green bell pepper, diced finely
• 1 small white onion, diced
• 1 package taco seasoning mix
• 1 (14.5 oz can) diced tomatoes, drained
• 1 cup frozen corn
• 8 taco shells, warmed
• Toppings: shredded cheese, sour cream, cilantro

Instructions

 

• In a large skillet, brown the beef, bell pepper, and onion until done and no longer pink. Drain.
• Add the taco seasoning and stir to combine. Add the diced tomatoes and corn. Simmer until the mixture is heated through, about 4-5 minutes.
• Spoon meat mixture into warmed shells and top with desired toppings.

Notes

You can add a can of black beans or chili beans to make the filling even heartier.

Cuisine: American

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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