Are you in search of a delicious, satisfying meal that your entire family will love? Look no further than our Taco with Corn and Cheese! This mouthwatering recipe combines savory ground beef with sweet corn, zesty spices, and creamy queso blanco, all nestled in a crispy taco shell. It’s the perfect dish for any occasion, whether it’s a busy weeknight dinner or a delightful gathering with friends. Not only is it packed with flavor, but it’s also simple to prepare, making it an ideal go-to recipe.
Why You’ll Love This Recipe
Here are just a few reasons why our Taco with Corn and Cheese is destined to become a family favorite:
- Bursting with Flavor: The combination of spices, sweet corn, and creamy queso creates a deliciously balanced dish that excites the palate.
- Quick and Easy: With just a few simple steps, you can have a flavorful meal ready in under 30 minutes!
- Kid-Friendly: Kids love tacos, and this recipe includes corn and cheese, making it irresistible for even the pickiest eaters.
- Customizable: You can easily adapt the ingredients to suit your family’s tastes—add extra veggies, switch up the cheese, or even use chicken instead of beef.
- Perfect for Meal Prep: This taco recipe holds up well, making it suitable for meal prepping or hosting taco parties.
- Great Leftovers: If you have any leftovers, they can be easily reheated for a tasty lunch the next day.
What Makes This Recipe Special
This Taco with Corn and Cheese recipe stands out for its unique blend of ingredients. Using both fresh or frozen corn kernels adds a sweet crunch that complements the savory and spicy notes of the beef seasoned with Old El Paso Taco Seasoning Mix. The addition of spicy queso blanco sauce ties everything together, offering a creamy finish that elevates the dish. Topped with crumbled queso fresco and fresh cilantro, each bite is a delightful combination of flavors and textures.
Ingredients
To whip up your delicious Taco with Corn and Cheese, you’ll need the following ingredients:
- 1 tablespoon vegetable oil
- 2 cups fresh or frozen corn kernels
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 1 lb ground beef (at least 80 percent lean)
- 1 package (1 oz) Old El Paso Original Taco Seasoning Mix
- 2/3 cup water
- 1 box (4.7 oz) Old El Paso Stand ‘n Stuff Taco Shells (10 Count)
- 1/2 cup from 1 bottle (9 oz) Old El Paso Spicy Queso Blanco Sauce
- 1/2 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro leaves
- 10 lime wedges
Ingredient Notes and Easy Substitutions
- Corn: Fresh corn adds wonderful sweetness, but frozen corn works just as well if you’re short on time.
- Ground Beef: Lean ground turkey or chicken can be used as a healthier alternative, providing a similar texture.
- Taco Seasoning Mix: If you prefer a homemade spice mix, a blend of chili powder, paprika, coriander, and onion powder can do the trick.
- Queso Blanco Sauce: For a milder option, use regular queso sauce, or swap with shredded cheese blended with sour cream for a creamier texture.
Instructions
- In a 10-inch nonstick skillet, heat vegetable oil over medium-high heat. Add corn, salt, cumin, and red pepper; cook for 5 to 7 minutes, stirring frequently, until the corn begins to brown on the edges and is steaming hot. Transfer to a medium bowl; cover to keep warm.
- Place the same skillet over medium-high heat. Add ground beef; cook for 5 to 7 minutes, stirring occasionally, until the beef is brown. Drain excess fat.
- Add the taco seasoning mix and water; reduce heat and cook for 1 to 2 minutes, stirring frequently, until thickened.
- Divide beef among heated taco shells; top with the corn mixture. Drizzle with spicy queso blanco sauce. Top with crumbled queso fresco cheese and chopped cilantro. Serve with lime wedges.
Expert Tips for the Best Results
- Prep Ahead: You can prepare the corn mixture and beef beforehand for an even quicker meal later in the week.
- Texture Control: Ensure not to overcook the corn – you want to maintain a bit of crunch!
- Presentation: For an attractive display, arrange your taco shells standing upright in a serving platter and add toppings attractively on each shell.
Variations
- Veggie Tacos: Replace ground beef with black beans or lentils for a vegetarian-friendly option.
- Fish Tacos: Use seasoned grilled fish fillets instead of beef for a lighter version.
- avocado Slices: Add fresh avocado slices on top for a creamy touch.
- Spicy Kick: Mix jalapeños into the corn for an extra heat boost!
- Cheesy Delight: Add a layer of shredded cheese inside the taco shells before filling them for an extra cheesy treat.
Serving Suggestions
These Tacos with Corn and Cheese are delightful on their own, but you can elevate the meal by serving them with:
- Salsa: Fresh salsa or pico de gallo to add brightness.
- Guacamole: A side of creamy guacamole pairs perfectly.
- Mexican Rice: Fluffy Mexican rice or cilantro-lime rice is a fantastic accompaniment.
- Drinks: Serve with refreshing drinks like agua fresca or a light lager for the adults.
Storage and Reheating
Leftover tacos can be stored in an airtight container in the refrigerator for 2 to 3 days. To reheat, warm the beef and corn mixture in a skillet over medium heat before assembling new tacos. It’s best to store any leftover toppings separately to maintain freshness.
Common Mistakes to Avoid
- Overcooking the Beef: Ensure you don’t overcook the ground beef, as that can lead to a dry texture.
- Skipping Seasoning: Don’t forget to add the seasoning mix, as it’s essential for flavor!
- Not Browning the Corn: Browning adds flavor; be sure to let it cook until it’s slightly charred.
FAQ
Q: Can I use other meats besides beef?
A: Absolutely! Ground turkey, chicken, or even shredded pork works wonderfully in this recipe.
Q: How can I make these tacos spicier?
A: You can add chopped jalapeños to the corn mixture or opt for a spicier version of queso blanco sauce.
Q: Can I freeze these tacos?
A: While the assembled tacos do not freeze well, you can freeze the filling and reheat it later for quick meals.
Q: How can I use up leftover ingredients?
A: Leftover corn and queso blanco sauce can be added to salads or used in soups and casseroles.
Q: Can I skip the taco shells?
A: Yes! This filling works great as a salad topping or served in lettuce wraps.
Conclusion
In just a few simple steps, you can create delicious Tacos with Corn and Cheese that will surely impress your family and friends. Not only are they easy to make, but they also provide a wonderful blend of flavors and textures that everyone will love. So, gather your ingredients and make this delightful taco feast tonight. Don’t forget to share your creations on social media—it’s a meal worth showing off! Happy cooking!
Taco with Corn and Cheese
Ingredients
Method
- In a 10-inch nonstick skillet, heat vegetable oil over medium-high heat.
- Add corn, salt, cumin, and red pepper; cook for 5 to 7 minutes, stirring frequently, until the corn begins to brown on the edges and is steaming hot.
- Transfer the corn mixture to a medium bowl; cover to keep warm.
- Place the same skillet over medium-high heat and add ground beef.
- Cook for 5 to 7 minutes, stirring occasionally, until the beef is brown. Drain excess fat.
- Add the taco seasoning mix and water; reduce heat and cook for 1 to 2 minutes, stirring frequently, until thickened.
- Divide beef among heated taco shells.
- Top with the corn mixture and drizzle with spicy queso blanco sauce.
- Top with crumbled queso fresco cheese and chopped cilantro.
- Serve with lime wedges.
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