BEEF AND CORN TACOS WITH GARLIC ROASTED PEPPER

NUTRITIONAL INFORMATION

    Per Serving

    Calories                437
    Fat                22g
    Sat Fat                  6g
    Cholesterol             67mg
    Sodium               1mg
    Protein                25g
    Carbohydrate                36g
    Sugar                  4g
    Fiber                  6g
    Iron               3mg
    Calcium             82mg

INGREDIENTS 

    2 bell peppers, each cut into 8 pieces
    2 cloves garlic, thinly sliced
    2 tablespoons olive oil kosher salt and black pepper
    1 small onion, chopped
    1 pound ground beef chuck
    1 cup frozen corn
    2 teaspoons ground ancho chili powder or standard chili powder
    8 corn tortillas, warmed cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges, for serving 

 DIRECTIONS 

1    Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.

2    Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.

3    Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.