Easy Beef Tacos with Corn Salad
15min
15min
4
520
Chef's Note
For an even quicker version, you can use pre-cooked beef or rotisserie chicken. The corn salad can be made ahead of time and stored in the refrigerator for up to 24 hours - the flavors actually improve as it sits!
Tags
Ingredients
1 pound ground beef
1 packet taco seasoning packet
2/3 cup water
2 cups corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes
1/4 cup red onion
2 tablespoons lime juice
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
2 cups shredded lettuce
1 cup shredded cheddar cheese
1/2 cup sour cream
Instructions
- 1
Dice the red onion and quarter the cherry tomatoes. Chop the cilantro and set aside.
- 2
In a large skillet over medium-high heat, cook 1 pound of ground beef for about 7 minutes until no longer pink, breaking it up with a wooden spoon as it cooks.
- 3
Drain excess fat from the beef if necessary.
- 4
Add 1 packet of taco seasoning and 2/3 cup of water to the skillet. Stir well and simmer for 3-4 minutes until the sauce thickens.
- 5
While the beef is cooking, prepare the corn salad. In a medium bowl, combine 2 cups of corn kernels, 1 cup of quartered cherry tomatoes, 1/4 cup of diced red onion, 2 tablespoons of lime juice, 2 tablespoons of chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and set aside.
- 6
Warm the 8 corn tortillas according to package directions (usually 30 seconds in the microwave wrapped in a damp paper towel, or a few seconds per side in a dry skillet).
- 7
To assemble tacos, place some of the seasoned beef on each tortilla, then top with shredded lettuce, shredded cheese, and a dollop of sour cream.
- 8
Serve the tacos with the corn salad on the side.
Nutrition Information (per serving)
520
32g
42g
25g
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