Rush Hour Gourmet: A tasty taco filling

SARAH L. VOISIN / Washington Post
SARAH L. VOISIN / Washington Post
Posted: September 20, 2012

Lighten up the standard DIY taco buffet with this pork, bean, and corn filling. Serve with corn tortillas or shells, sliced scallions, diced tomatoes, or other toppings.

Pork, Black Bean and Corn Taco Filling

Makes about 8 servings

2 tablespoons olive oil

1 pound lean ground pork

1 medium onion, finely chopped

Salt

3 tablespoons taco seasoning mix, such as Penzeys, or to taste (see note)

2 large ears corn, kernels cut from cobs  (about 1 1/2 cups)

1 15-ounce can black beans, drained

1 cup no-salt-added chicken broth or water

3 tablespoons finely chopped cilantro leaves

1. Line a colander with paper towels.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working in batches to avoid crowding the pan, add the pork and cook, stirring for 4 to 5 minutes, until the meat starts to brown. Transfer to the colander to drain. Repeat with the remaining pork.

3. Add the remaining 1 tablespoon of oil to the pan or skillet, then reduce the heat to medium. Add the onion and season with salt to taste; cook, stirring, for 5 to 6 minutes, until the onion is soft.

4. Return the pork to the skillet, then add the taco seasoning. Stir to combine thoroughly; cook for 1 minute. Add the corn, beans, and broth or water, stirring to incorporate. Once the mixture starts to bubble, reduce the heat to medium-low (to maintain a low boil). Cover and cook for 15 minutes, stirring every 4 to 5 minutes.

5. Taste, and adjust the seasoning as needed. Just before serving, stir in the cilantro.

Note: Penzeys Taco Seasoning is available online at www.penzeys.com.

Per serving: 300 calories, 20 g protein, 19 g carbohydrates, 16 g fat, 5 g saturated fat, 60 mg cholesterol, 420 mg sodium, 3 g dietary fiber, 2 g sugar.

|
|
|
|
|