Prep: 10 minutes Cook: 10 minutes Servings: Makes 12 tacos
1
lb. lean ground beef
or -
1 package fully cooked shredded beef
2
tsp. chili powder
1/2
tsp. salt
1
cup prepared mild or medium chunky salsa
1
can (11 ounces) whole kernel corn, drained
1
package (12 count) taco shells
--
Taco sauce
--
shredded Monterey Jack cheese
--
thinly sliced lettuce
--
sliced ripe olives
--
chopped tomatoes
Preheat oven to 350ºF.
In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until beef is no longer pink.
Pour off drippings. Season beef with chili powder and salt, or season fully cooked strips with chili powder only. Stir in salsa and corn. Heat through.
Meanwhile, heat taco shells in oven according to package directions.
To assemble, spoon approximately 1/3-cup beef mixture into each taco shell.
