1 cup each red pepper strips, zucchini strips and onion wedges
1/2 cup water
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Let's Make It
Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
Serve meat mixture over rice mixture.
Leftover meat and vegetables can be served in warmed 6-inch flour tortillas.
Celebrate the flavors of Mexico with this low-fat meal that's a good source of vitamin A, thanks to the vegetables.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.