Beef Soft Tacos with Mango Salsa

1 lb lean ground beef
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 1/2 teaspoon ground cumin
MANGO SALSA
2 cups chopped mango
1 cup chopped red bell pepper
2/3 cup chopped green onion
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
1-2 tablespoons olive oil
1 medium jalapeno pepper, minced

BLACK BEANS AND RICE
2 tablespoons olive oil
1 onion, finely diced
1 green bell pepper, seeded and finely diced
2 garlic cloves, minced
2 16-oz cans black beans, drained
2 cups brown rice
4 1/2 cups water
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 bay leaf
black pepper to taste

TOPPINGS
Iceberg lettuce, shredded
Shredded cheddar cheese
Plain Greek yogurt whipped with a whisk, add a little lime juice to thin
1 package tortillas (try whole wheat or corn)

Calorie information is based on all listed ingredients, including toppings. Choice in toppings and portion size allows for large variation calorie count.

1. Cook the ground beef until browned. Combine spices and add to beef, stir to combine, about two minutes.

2. Mango Salsa: Mix all ingredients together in a large bowl. Refrigerate for at least 30 minutes to allow flavors to blend. Stir salsa right before serving.

3. Black Beans and Rice: Heat oil over low-medium heat. Add the onion and bell peppers and cook, stirring occasionally for 5 minutes. Add the garlic and cook another 3 minutes. Add remaining ingredients and bring to a boil. Cover tightly, reduce heat to very low and cook 50-60 minutes. Discard bay leaf and fluff with fork before serving.

4. Arrange seasoned beef, black beans and rice, and mango salsa in the tortillas and serve with toppings.

Serving Size: 1 taco with 2 oz of beef is a serving

Number of Servings: 8

Recipe submitted by SparkPeople user GRUMPYKIMI.