- 1 pound ground beef
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 (11 ounce) can corn, drained
- 1 cup prepared chunky salsa
- 12 taco shells, warmed
- Toppings:
- Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt.
- Stir in corn and salsa; heat through. Serve in taco shells with toppings.