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Ingredients:
12 taco shells
1 lb ground beef
1 package chili seasoning mix
1 can (17 oz) whole kernel
1 sweet corn
1 can (14 1/2 oz) stewed tomatoes
1 can (8 oz) tomato sauce
2 tbsp instant minced onion
1 cup sliced celery
1 shredded cheddar cheese
1 shredded lettuce
Instructions:
Arrange taco shells in a shallow baking pan.Place in very slow oven
(250 degrees) to crisp while making filling. Heat large
skillet;crumble meat in and cook until browned, stirring
constantly.Tilt skillet and spoon off excess fat. Stir in chili
seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat
to boiling. Turn heat to low and cook,uncovered,for 15
minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili
con carne, if you don't like taco shells.Makes 6 servings.
Servings: 6
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Cobble Corn Chili Tacos Recipe brought to you by Mexican Recipes To-Go
