Skillet Beef Tacos with Corn and Bell Pepper Salsa

Dice the red bell pepper into small pieces (about 1/4 inch).

Finely dice 1/2 small red onion.

Remove seeds from the jalapeño and finely dice.

Roughly chop 1/4 cup fresh cilantro.

Cut the lime in half and juice it, setting aside 2 tablespoons of juice.

In a medium bowl, combine 1 cup corn kernels, diced red bell pepper, 1/4 of the diced red onion, half of the diced jalapeño, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/4 teaspoon salt, and a pinch of black pepper. Mix well and set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat.

Add the remaining diced red onion and jalapeño to the skillet and sauté for 2 minutes until softened.

Add 12 oz ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 5 minutes until browned.

Sprinkle 2 tablespoons taco seasoning over the beef and stir to coat. Cook for another 2 minutes.

While the beef cooks, dice the avocado into small cubes.

Warm 6 corn tortillas according to package directions (either in the microwave wrapped in damp paper towels for 30 seconds, or in a dry skillet for 30 seconds per side).

To assemble tacos, place equal portions of the beef mixture onto each tortilla.

Top each taco with corn and bell pepper salsa, diced avocado, and a dollop of Greek yogurt.

Garnish with remaining cilantro and serve with lime wedges from the remaining lime half.