| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Mexican, Hamburger, Chili, Beans, Beef |
6 |
Servings |
INGREDIENTS
| 12 |
|
Taco shells |
| 1 |
lb |
Ground beef |
| 1 |
pk |
Chili seasoning mix |
| 1 |
cn |
(17 oz) whole kernel |
|
|
Sweet corn |
| 1 |
cn |
(14 1/2 oz) stewed tomatoes |
| 1 |
cn |
(8 oz) tomato sauce |
| 2 |
tb |
Instant minced onion |
| 1 |
c |
Sliced celery |
|
|
Shredded Cheddar cheese |
|
|
Shredded lettuce |
INSTRUCTIONS
Arrange taco shells in a shallow baking pan.Place in very slow oven (250
degrees) to crisp while making filling. Heat large skillet;crumble meat in
and cook until browned, stirring constantly.Tilt skillet and spoon off
excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili con
carne, if you don't like taco shells.Makes 6 servings.
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