This recipe is a real time saver
– no toppings to chop!

 
1 lb lean ground beef 500 g
1 pkg (275 g) Old El Paso* Taco Kit 1 pkg
1½ cups Green Giant* Frozen Niblets* Whole Kernel Corn 375 mL
1 cup Old El Paso* Thick N’ Chunky Salsa 250 mL
¼ cup each, finely chopped celery, onion 50 mL
  shredded Cheddar cheese  

Brown ground beef in large frying pan over medium high heat; drain.  Stir in 1 cup (250 mL) water, seasoning mix, salsa pouch, corn, salsa, celery and onion.
Heat to boiling, stirring occasionally.  Reduce heat and simmer 10 minutes or until celery is tender, stirring occasionally.

Heat taco shells (for crispness) as directed on package. Spoon slightly heaping 1/3 cup (75mL) beef mixture into shells.  Garnish with shredded Cheddar cheese if desired.  Serve immediately.

Makes 12 tacos.

TIPS

Have trouble holding taco shells steady while filling them? - Place the shells between the cups of an inverted muffin pan – they are a snap to fill!   Can do 6 tacos at a time with a 12 cup muffin pan. 

Don’t want to turn on oven or heating leftover tacos? -  Fill shells with beef mixture, cover with wax paper or paper towel (to prevent splatters) and microwave on medium for 15-30 seconds per taco, until heated through.

*Registered Trademarks of General Mills Inc. and its affiliates. © 2006 General Mills