Do you love tacos or taco salad?
WE DO! 🙂
This is a staple recipe in our house and it was shared by my mother-in-law (and then tweaked by me). We love this and use this taco meat for tacos, taco salads, in burritos, etc. BONUS: It’s even better as leftovers!! This is one thing my husband will eat as leftovers (IF there are any leftovers)!!
The recipe couldn’t be easier, too! 🙂
What You’ll Need for the Meat:
- 1 lb. 90/10 or leaner ground beef (or you can use ground turkey or meatless substitute)
- 1 can Rotel diced tomatoes and chiles
- 1 green long hot pepper (very mild), diced
- 1 jalapeno, diced
- 1 clove garlic, crushed or diced finely
- 1/2-1 cup corn kernels
- salt and pepper, to taste
In a medium skillet, brown up your meat and season well with salt and pepper. Once browned well, drain any excess fat/liquid.
Add to meat your diced jalapeno, diced long hot pepper, and garlic. Cook for about a minute. (In these pictures, I used a 1/4 habanero pepper and 1 red jalapeno…both SPICY!!)
Next, add your can of Rotel tomatoes and chiles and stir. Cover and cook on low-heat for about 30 mins, stirring occasionally.
After 30 minutes, add the corn kernels and cook for just a couple minutes longer…just to warm the corn through.
For Taco Salad:
Serve with lettuce, chips, cheese, sour cream, salsa, beans, guacamole (really whatever you like in a taco salad).
For Tacos or Burritos:
Enjoy with your favorite crunchy or soft taco shells and taco toppings, or wrap up in your favorite tortillas with your favorite burrito fillings!
This is a GREAT recipe to use for parties and big groups (just double or triple the recipe) because everyone can make it the way they prefer! Just serve with a large variety of toppings! It’s a real crowd-pleaser! 🙂