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South of the Border Tacos - 48 servings

South of the Border Tacos
South of the Border Tacos
Photo courtesy John Borge
This healthy recipe comes from NDSU Extension Service.


Spice Mixture – combine and set aside

6 T. chili powder

4 T. corn starch

4 T. cumin

4 T. oregano

2 T. garlic powder

2 T. onion powder

1 T. salt


3 lb. lean ground beef

2/3 C. dried onion flakes

6 C. lentils (cook to package directions)

6 C. water

4 ½ C. low sodium shredded cheddar cheese (1 ½ T. per taco)

48 taco shells


In a skillet or on a grill, brown ground beef over medium-high heat, with the dried onion flakes, salt and pepper lightly. In a large pot, add the cooked lentils and browned meat.  Stir in the spice mixture and water.  Bring to a boil.  Reduce the heat and simmer until mixture thickens to desired consistency.  Approximately 5-10 minutes.  Serve in taco shells and top with cheese, lettuce, and tomato if desired.

Makes 48 servings.

Each serving has 170 calories, 6 grams (g) fat, 15 g protein, 15 g carbohydrate, 3 g fiber and 240 milligrams (mg) sodium.

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