Recipe by Yocheved Shvarzblat

Tex Mex Tacos

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Meat Meat
Easy Easy
4-5 Servings

No Allergens specified

40 Minutes

Gather round, friends and family, this is a dinner you do not want to miss. Who knew such delicious flavors were this easy to attain? The vegetables in this taco really round out the flavor of the ground beef.   Simple? Yes. Satisfying? You bet!


Tex Mex Tacos

  • 1 tablespoon oil

  • 1 large onion, finely diced

  • 1 red bell pepper, finely diced

  • 2 pounds ground beef

  • 3 tablespoons adobo spice

  • 32 ounces Tuscanini Diced Tomatoes

  • 8 ounces Tuscanini Tomato Sauce

  • 1 cup frozen corn

  • 1/2 can black beans (optional)

  • Del Campo Tortilla Co. Gourmet Mini Taco Shells or Corn Tortillas

Topping Suggestions

  • red cabbage, thinly sliced

  • guacamole

  • jalapeño peppers, thinly sliced

  • salsa

  • cilantro



Heat oil in a large skillet. Add onion and sauté until translucent. Add red pepper and sauté unti softened. Set aside.


Add beef to skillet and cook until browned, breaking into small pieces as it cooks. Drain excess liquid, then add adobo spice. Add sautéed onion and pepper, along with diced tomatoes, tomato sauce, corn, and black beans. Let simmer for a few more minutes. Serve in warmed or charred soft tortillas or hard taco shells and top with red cabbage, guacamole, jalapeños, salsa, or cilantro.


Photo by Chay Berger

Tex Mex Tacos

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