Build-Your-Own Mild Beef Taco Bar

Step 1: Prepare the fresh toppings. Wash 1 head of iceberg lettuce, pat dry, and shred finely. Grate 8 oz of cheddar cheese block using a box grater. Place the shredded lettuce and grated cheese into individual serving bowls and set aside.

Step 2: In a small bowl, mix together the mild taco seasoning: 1.5 tbsp mild chili powder, 1.5 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Step 3: Heat a large skillet over medium-high heat. Add 2.5 lb of raw ground beef. Cook, breaking the meat up with a wooden spoon, for 8 to 10 minutes until completely browned and no pink remains. Carefully drain the excess fat from the skillet, leaving about 2 tbsp of drippings for moisture.

Step 4: Reduce the heat to medium. Pour the prepared spice blend and 1/2 cup of water over the ground beef. Stir well to coat the meat evenly. Simmer for 5 minutes until the liquid reduces and coats the beef in a light sauce.

Step 5: Divide the beef. Transfer exactly half of the seasoned ground beef (1.25 lb) to a clean, airtight container. Let it cool, then cover and store in the refrigerator for the Day 3 pasta bake. Keep the remaining 1.25 lb of beef warm in the skillet over low heat.

Step 6: In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 12 oz of frozen sweet corn kernels, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 5 to 6 minutes until the corn is tender and heated through. Transfer to a serving bowl.

Step 7: Warm the shells. Preheat your oven to 350F (175C). Place 6 hard corn taco shells on a baking sheet and heat for 5 minutes until warm and crisp. Wrap 6 flour tortillas in damp paper towels and microwave for 30 seconds to soften.

Step 8: Set up the taco bar with the warm seasoned ground beef, hard and soft shells, shredded lettuce, grated cheddar, and the side of sweet buttered corn. Let everyone assemble their own tacos to their liking.