Beef, Jalapeño and Corn Soft Tacos

Something Extra Fall 2016

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Beef, Jalapeño and Corn Soft Tacos

Beef, Jalapeño and Corn Soft Tacos
1 lb. ground beef
1/2 cup fresh corn kernels
1 to 2 medium jalapeño peppers, stemmed, seeded and minced
3/4 cup red salsa
1 tbsp. Raley's Roasted Garlic & Herb Seasoning
1 tbsp. Morton & Bassett Mexican Blend Seasoning
12 Raley's Fajita Flour Tortillas
3 cups shredded Monterey Jack or pepper Jack cheese
2 firm but ripe avocados, peeled, pitted and cut into 36 slices
Snipped green onion tops (optional)
Fresh cilantro (optional)

Prep: 15 minutes, Cook: about 20 minutes, Serves: 6

1. Crumble beef into a large skillet and cook over medium heat until it’s no longer pink, stirring occasionally. Drain excess fat.

2. Add corn and jalapeño peppers to skillet and cook for 5 minutes, stirring frequently. Add salsa and seasonings and cook for a few minutes more.

3. Lay tortillas on a large board. Sprinkle 1/4 cup cheese on each and spoon equal amounts of meat on one side of each. Cook in a large skillet over medium heat for 5 minutes or until cheese is bubbly. Top each with 3 avocado slices and sprinkle with green onions and cilantro if you like. Fold in half and serve.

Recipe tip: To have all tacos ready at once, cook tortillas on 2 large baking sheets in a 400°F oven for 5 minutes or until cheese is bubbly.


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