Tacos have been a staple in the meal rotation since I was a young girl. My mom made them on a regular basis. Then when it was time for me to be an adult, tacos were a regular on my menu.
Tacos are just one of those meals that almost everyone seems to be happy with. I mean sure you can have your go to taco recipe that you always just stick with. My kids would probably be happy with that, but I do get tired of the same thing over and over after a while. So I am always willing to try a new way to serve up tacos and I have quite the collection of taco recipes. Just type tacos into the search bar of my site and you can find over 100 ways to make tacos.
Today, I have yet another way to make a taco and this one is right up there at the top now as one of my family’s favorites. It’s funny just by making slight changes to a regular taco recipe you can get a totally different flavor.
This recipe has the addition of corn to the taco meat. I remember going camping as a young girl with a family that we were friends with. One night we had taco for dinner and it was prepared by the mom for this family that we went with. I remember that she added corn to her taco meat and it tasted amazing. So when I saw this recipe, that memory convinced me to give the recipe a try.
I am so glad I did! The addition of corn is also a great way to extend that pound of ground beef to make more tacos. This is something I have been having to find ways to do for several years now in order to have enough dinner for my 2 growing boys that are now 20 and 17.
- 1 lb ground beef
- 2 tsp chili powder
- ½ tsp salt
- 1 (11 oz) can corn, drained
- 1 cup chunky salsa
- 12 taco shells, warmed
- desired toppings
- In a large nonstick skillet, brown beef until fully cooked. Drain off any excess grease and then season with chili powder and salt.
- Add in corn and salsa and stir until combined. Allow mixture to get warmed through and serve with taco shells and desired toppings. Makes 12 tacos.
Recipe adapted from Beef It’s What’s for Dinner.