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Cobble Corn Chili Tacos

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Cobble Corn Chili Tacos recipe













Trans-fat Free, Good source of fiber


12 each taco shells
453.6 g ground beef
1 package chili seasoning mix
491.3 ml/g corn kernels, canned
419.1 ml/g tomatoes, stewed, canned
231.2 ml/g tomato sauce
30 ml onions
237 ml celery
1 x cheddar cheese
shredded, optional
1 x lettuce
shredded, optional


Arrange taco shells in a shallow baking pan.

Place in very slow oven (250 degrees) to crisp while making filling.

Heat large skillet;crumble meat in and cook until browned, stirring constantly.

Tilt skillet and spoon off excess fat. Stir in chili seasoning mix. Add corn, tomatoes, tomato sauce, onion and celery.

Heat to boiling. Turn heat to low and cook, uncovered, for 15 minutes, stirring occasionally.

Spoon into taco shells. Top with cheese and serve on crisp lettuce if desired. The filling may be served like chili con carne, if you don't like taco shells.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 26943% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 415mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 42g
Vitamin A 7% Vitamin C 21%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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