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Nutrition Facts
Serving Size 274 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 910 mg 38%
Total Carbohydrate 27 g 9%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 12 g
Vitamin A 2% Iron 6%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoked Sausage Borracho Bean Tacos

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

31 Oz H-E-B Borracho Beans Made With Shiner Bock
14 Oz Hill Country Fare Smoked Sausage
1 Tbsp olive oil
16 Oz H-E-B Fajita Vegetables Blend
8 H-E-B Taco Shells
12 Oz H-E-B Pico de Gallo Medium
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Heat a gas or charcoal grill to medium heat. Meanwhile, place borracho beans in a small pan over low heat until heated through. Keep warm.
Bring a medium pot of water to a boil, add sausage and cook 6 to 7 minutes. Remove and pat dry.
Heat a large skillet on medium-high and add oil, fajita vegetables and season with salt and pepper to taste. Sauté 3 to 4 minutes, until softened and slightly charred.
Place sausage link on grill and cook 2 minutes per side, turning over twice. Remove from heat, and slice into bite size pieces. Add to fajita vegetables and toss to combine.
Fill each taco shell with sausage and vegetable mixture, and top with 2 tablespoons of beans, and 1 tablespoon of pico de gallo.


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