Sizzling Ground Beef Tacos with Peppers and Corn

Wash 2 medium bell peppers, remove the seeds, and dice them into 1/2-inch pieces.

In a large skillet over medium-high heat, add 1 tbsp vegetable oil and 1 lb raw ground beef.

Cook the beef for 6-7 minutes, breaking it into small crumbles with a wooden spoon, until it is fully browned and no pink remains.

Carefully drain any excess liquid or fat from the skillet.

Add the diced bell peppers and 1 cup frozen corn to the skillet with the beef. Sauté for 4-5 minutes until the peppers are tender-crisp and the corn is heated through.

Sprinkle 2 tbsp taco seasoning over the mixture and pour in 1/4 cup water. Stir well to coat and simmer for 2 minutes until the liquid has thickened into a light sauce.

Remove exactly half of the beef, pepper, and corn mixture from the skillet and store it in a sealed container for tomorrow's meal.

While the remaining beef mixture stays warm, heat 6 flour tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and warm.

Divide the remaining beef and vegetable mixture among the 6 warm tortillas.

Top each taco with a portion of the 1/2 cup shredded cheddar cheese before serving.