Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Make the taco seasoning by combining:

   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon garlic powder
   • 1 teaspoon kosher salt

   Set the taco seasoning aside.

2. 2.

   Make the fresh salsa by combining:

   • 1 medium vine-on tomato, finely diced
   • 1 tablespoon chopped cilantro
   • Juice of 1/2 lime
   • 1/4 teaspoon kosher salt

   Stir well and set the salsa aside.

3. 3.

   Cut the kernels from 2 ears bi-color corn. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the corn and 1/4 cup finely diced yellow onion; sauté for 4 minutes, until the corn is lightly browned and the onion softens.

4. 4.

   Add 10 ounces 80/20 ground beef to the skillet. Break it into small crumbles and cook for 5 to 7 minutes, until browned. Carefully spoon off excess fat, then stir in the taco seasoning and 2 tablespoons water. Cook for 1 to 2 minutes, until the beef reaches 160°F and the spices evenly coat the beef and corn. Transfer the filling to a bowl and cover.

5. 5.

   Wipe out the skillet and warm 6 small corn tortillas over medium heat for about 30 seconds per side, working in batches.

6. 6.

   Divide the tortillas between two plates and fill them with the beef-and-corn mixture. Spoon over the fresh salsa, garnish with 1 tablespoon chopped cilantro, and cut the other 1/2 lime into 2 wedges to serve alongside.