Beef, Bean, And Vegetable Tacos

Ingredients

• 16 ounce pinto beans rinsed drained canned
• 14.5 ounce canned tomatoes chili-style drained canned
• 1 cup whole-kernel corn frozen
• 3 tablespoons cilantro leaves fresh chopped
• 1 small bell pepper green seeded chopped
• 0.5 pound ground round 
• 2 ounces cheddar cheese shredded reduced-fat
• 1 small onion chopped
• 2 cups romaine lettuce chopped
• 1.3 ounce 0%-less-sodium taco seasoning mix 
• 10  taco shells 
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and pepper; saut 3 minutes.
3. Add beef, and cook until beef is browned and vegetables are tender, stirring to crumble meat.
4. Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until mixture is slightly thick. Stir in cilantro.
5. Spoon 1/2 cup beef mixture into each taco shell; top evenly with lettuce and cheese.