Ingredients
1 pound ground beef1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (11 ounces) Mexicorn, drained1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted1/4 cup water2 teaspoons chili powder12 taco shells, warmedOptional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese
Preparation
In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Spoon beef mixture into taco shells; serve with toppings of your choice.
