Beef, Jalapeño and Corn Soft Tacos

Something Extra
Holiday 2016

Recipe Theme

Save more and savor more with recipes from our holiday issue!


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.


To add your comments, please log in.