Ingredient List
- 1 tablespoon vegetable oil
- 2 cups fresh or frozen corn kernels
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 1 lb ground beef (at least 80% lean)
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2/3 cup water
- 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
- 1/2 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro leaves
- 10 lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add corn, salt, cumin, and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat. Add beef; cook 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide beef among heated taco shells; top with corn. Drizzle with spicy queso blanco sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Top with sliced green onions for extra flavor, and drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of the fresh or frozen corn.
Nutrition
- 2 Tacos Calories 480 (Calories from Fat 240); Total Fat 27g (Saturated Fat 10g ,Trans Fat 1/2g); Cholesterol 65mg; Sodium 760mg; Potassium 330mg; Total Carbohydrate 37g (Dietary Fiber 4g ,Sugars 3g); Protein 22g
- % Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 15%; Iron 15%
- Exchanges: 2 1/2 Starch; 1/2 Vegetable; 3 Fat
- Carbohydrate Choice: 2 1/2