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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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My mother received this recipe from a friend in Texas. Unlike ordinary taco fillings, this one-of-a-kind version is baked and includes corn and olives.Mary Lannen, Milan, Illinois Ingredients:
2 pounds ground beef |
1 can (8-1/4 ounces) cream-style corn |
1 can (8 ounces) tomato sauce |
1 cup milk |
1 can (6 ounces) ripe olives, drained and chopped |
1/3 cup cornmeal |
1/4 teaspoon salt |
chili powder to taste |
20 taco shells |
toppings: shredded cheddar cheese, shredded lettuce, chopped tomatoes |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the corn, tomato sauce, milk, olives, cornmeal, salt and chili powder. Transfer to a greased 11-in. x 7-in. baking dish.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Spoon about 1/4 cupful into each taco shell. Serve with toppings of your choice. Yield: 20 tacos.
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