Servings: 6
Yield: 12 Tacos
Start to finish: 20 minutes
Cuisine: Mexican
1 pound lean ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 cup mild or medium chunky salsa
1 11-ounce can whole kernel corn, drained
12 taco shells
TOPPINGS (OPTIONAL)
Taco sauce
Shredded Monterey Jack cheese
Thinly sliced lettuce
Sliced ripe olives
Chopped tomatoes
1. Heat oven to 350ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4" crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and corn; heat through.
2. Meanwhile heat taco shells according to package directions.
3. To assemble, spoon approximately 1/3 cup beef mixture into each taco shell; top as desired.
Yield: 12 Tacos
Start to finish: 20 minutes
Cuisine: Mexican
1 pound lean ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 cup mild or medium chunky salsa
1 11-ounce can whole kernel corn, drained
12 taco shells
TOPPINGS (OPTIONAL)
Taco sauce
Shredded Monterey Jack cheese
Thinly sliced lettuce
Sliced ripe olives
Chopped tomatoes
1. Heat oven to 350ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4" crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and corn; heat through.
2. Meanwhile heat taco shells according to package directions.
3. To assemble, spoon approximately 1/3 cup beef mixture into each taco shell; top as desired.
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