Wendy's Mexican taco bowl

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.8
  • Total Fat: 13.4 g
  • Cholesterol: 43.4 mg
  • Sodium: 247.5 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 20.3 g

View full nutritional breakdown of Wendy's Mexican taco bowl calories by ingredient
Report Inappropriate Recipe

Submitted by: HELENAWF

Number of Servings: 8


    1 can black beans
    1 can pinto beans
    1 can yellow sweet corn
    1 1/4 cups brown rice
    cayenne pepper
    garlic powder
    onion powder
    chili powder
    chicken boullion
    chili pepper flakes
    1 lb. lean ground beef
    corn tortillas
    Mexican blend 2% fat cheese


Cook 2 1/4 cups of water, and spices to a boil. (spices are to one's taste, the more the spicier). Add rice. Reduce heat and cover. Cook for 45 minutes. In meantime, brown hamburger. Rinse fat off with hot water. Then, return hamburger to pan and add salt and pepper to taste. Set meat aside. Heat both cans of beans in one pan until warm. When rice is ready, heat tortillas on a skillet sprayed with pam. Serve either in torilla or in a bowl with the tortilla on the side. Add a pinch of mexican blend cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user HELENAWF.


Rate This Recipe