Save on Pinterest

Texas Tacos

I created this recipe by combining a bunch of 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. —Susan Scully, Mason, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 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


  • 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.
  • 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.

Test Kitchen Tips
  • This meat mixture freezes beautifully. Make a big batch and freeze individual portions in plastic bags to thaw on the fly.
  • Skip the shells and serve this over a bed of lettuce for a tasty taco salad. Top with crushed tortilla chips if you love that crunch!
  • Nutrition Facts
    2 tacos: 294 calories, 11g fat (4g saturated fat), 42mg cholesterol, 420mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.


    Click stars to rate
    Average Rating:
    • August13
      Aug 17, 2020

      Goiod one

    • pajamaangel
      May 17, 2020

      The only thing I would do differently next time is add some cilantro. These were a tasty twist on traditional tacos.

    • robnchip
      Sep 26, 2018

      I tried this recipe exactly as written and thought it was wonderful. As the creator of the recipe said, these ingredients were things she knew her kids liked and would eat. My grandkids loved the tacos and because it freezes so well, I try to always have it on hand for visits. For I_Fortuna...medium sweet red pepper means medium sized s.r.p. As knowledgeable as you seem to be about cooking, I’m surprised you didn’t know that.

    • I_Fortuna
      Oct 12, 2017

      Looks look just about anything qualifies as Tex-Mex these days. Of course these are not Mexican.However, they are probably good. Kudos for leaving out packaged taco seasoning. These are more like Emeril's Italian tacos. And, where is the cumin and Mexican oregano? And, what is a medium sweet red pepper? There are so many kinds of peppers, perhaps the recipe could be more specific.I have to say, our Mexican family that live in Texas have never heard of this type of taco either in Texas or Mexico. But, everything is fusion these days. Many people north of the border make tacos and enchiladas in some very unauthentic or traditional ways. Seems people make it up as they go along trying to reinvent Mexican food.

    • hkpepin
      May 24, 2017

      My husband and I really liked these. They came together very quickly, always nice, and had plenty of flavor. I skipped the rice, mostly because I didn't have it in instant and I skipped the diced tomatoes because I felt they weren't necessary. I was right. I added some salsa instead for a little more heat. I would make this again, but probably still skip the rice. I liked the corn and peppers in the taco mix.

    • bratzygal
      Mar 29, 2017

      This was good, but not really "Texas Tacos". I've never eaten tacos that had corn or rice in them even when visiting Mexico. However as I stated, this was good. But hey, what ever floats your boat, right!

    • Grammy Debbie
      Oct 3, 2013

      Great, tasty, filling recipe. I was telling my daughter about it and she said my grandsons (5 and 2) would love it, so I've promised to make it for them soon. I actually just threw about a cup of minute rice into the skillet with the other ingredients after browning the hamburger, onion and pepper and it cooked right along without having to dirty up another pan. Thank you for sharing the recipe.

    • jeppsnorman
      Aug 2, 2013

      Delicious, easy to make - better than the taco packets/seasoning!

    • ivnick
      Jul 15, 2013

      No comment left

    • calnorth
      Jul 4, 2013

      No comment left