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.
