we love taco night on our house. this is a nice change from traditional taco toppings. the grilled corn salsa is sweet, crunchy and delicious. try with different flavors, like adding red bell pepper or even black beans to the salsa.
try making this recipe ahead! the meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator. chop the lettuce and veggies and store in ziplocs ready to go. try ground turkey/chicken too!
ingredients:
instructions:
- heat a large skillet over a medium-high heat. add the ground beef and cook, breaking up with a wooden spoon. saute until no longer pink.
- add the garlic, the chopped onions, seasonings and salt/pepper to taste. stir well. saute for another 3 minutes, allowing the onions to soften and seasonings to toast.
- add the refried beans and some of the water, adding the water gradually until beans are loosened in the meat. cover and simmer for about 5 minutes.
- corn salsa - grill the corn on all sides until tender. once cool enough to handle, carefully cut off the cob. add the remaining ingredients and stir until combined.
- place the desired amount of lettuce in each taco. add the meat/bean mixture on top of the lettuce. spoon some of the grilled corn salsa over each taco and dollop with sour cream.
