Beef, Bean, And Vegetable Tacos

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Oxmoor House


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2 teaspoons vegetable oil

1 small onion, chopped

1 small green bell pepper, seeded and chopped

1/2 pound ground round

1 cup frozen whole-kernel corn

1 (1.25-ounce) envelope 40%-less-sodium taco seasoning mix

1 (14.5-ounce) can chili-style tomatoes, drained

1 (16-ounce) can pinto beans, rinsed and drained

3 tablespoons chopped fresh cilantro

10 taco shells

2 cups chopped romaine lettuce

1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

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