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
Servings: 6
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.
Servings: 6
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
Servings: 6
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.
Servings: 6
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