Corn and Kidney Bean Tacos Recipe

Name: Corn and Kidney Bean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings, 2 tacos (228 g) each
Ingredients: 1/4 cup Kraft Italian Zesty Lime Dressing, divided; 1 onion, chopped; 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, drained; 1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed; 1 cup frozen corn; 1 pkg. (35 g) 30%-less-sodium taco seasoning mix; 2/3 cup water; 12 taco shells; 3/4 cup fat-free sour cream; 3/4 cup Kraft Shredded Mexican Cheese; 3 green onions, sliced

Ingredients

1/4 cup Kraft Italian Zesty Lime Dressing, divided
1 onion, chopped
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, drained
1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
1 cup frozen corn
1 pkg. (35 g) 30%-less-sodium taco seasoning mix
2/3 cup water
12 taco shells
3/4 cup fat-free sour cream
3/4 cup Kraft Shredded Mexican Cheese
3 green onions, sliced

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 6 servings, 2 tacos (228 g) each

Instructions

Heat 2 Tbsp. dressing in large skillet on medium heat.
Add onions; cook 5 min., stirring frequently.
Add tomatoes, beans, corn, seasoning mix and water; mix well.
Simmer on medium-low heat 5 min., stirring occasionally.
Meanwhile, heat taco shells as directed on package.
Mix sour cream and remaining dressing until blended.
Spoon bean mixture into taco shells; top with cheese, sour cream mixture and onions.