Old El Paso, Soft Taco Boats, Mini Flour Tortilla Bowls, 8.5 oz, 20 ct
From the manufacturer
Chorizo Beef and Corn Tacos
Instructions
1. In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
2. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
3. Divide warm beef mixture among heated taco shells. Top with cheese, lettuce, corn, onion, guacamole and cilantro. Serve with lime wedges
Ingredients
- 1lb ground beef
- 1 package (0.85 oz) Old El Paso Chorizo Taco Seasoning Mix
- 1 package (10 count) Old El Paso Stand ‘N Stuff Taco Shells
- 1 1/4 cups Old El Paso Shredded Monterey Jack Cheese
- 1 1/4 cups chopped romaine lettuce
- 1/2 cup cooked corn kernels
- 1/4 cup chopped white onion
- 1 cup guacamole
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