Mild Ground Beef Taco Bar with Sweet Corn

Finely dice 1 medium yellow onion and mince 2 garlic cloves.

Core and dice 2 Roma tomatoes. Wash, dry, and finely shred 1 head of romaine lettuce. Grate 4 ounces of cheddar cheese block. Set these prepared toppings aside in separate small serving bowls.

Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add 1.5 cups of frozen sweet corn kernels, a pinch of salt, and a pinch of black pepper. Sauté for 6 to 8 minutes until the corn is tender and slightly charred. Transfer the corn to a serving bowl.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.

Add 1 pound of raw ground beef to the skillet. Cook, breaking it up with a wooden spoon, for 6 to 8 minutes until completely browned and no pink remains. Carefully drain any excess grease from the pan.

Stir 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of water into the beef. Reduce heat to low and simmer for 3 minutes until the water is absorbed and the meat is thoroughly seasoned. Transfer to a serving bowl.

Warm 6 flour tortillas in a dry skillet over medium heat for 30 seconds on each side. Keep them warm in a clean kitchen towel.

Set out the warm tortillas, seasoned ground beef, sautéed sweet corn, diced tomatoes, shredded lettuce, and grated cheddar cheese so everyone can assemble their own tacos to their liking.