Taco Tuesday! Packed with tasty savoury goodness. Adding in the salsa brightens up the dish and lends some fresh flavours. Plus, it’s corn and lime … a continuation of a summer celebration with all the bright colours and flavours that I’m just not ready to give up yet.
If you don’t have all the spices I’ve listed below feel free to use a taco seasoning pack; it’ll work just as well.
1 lbs extra-lean ground beef
1 x 14 oz can black beans, drained and well rinsed
2 tsp chili powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
3 ears of corn, husked and quickly par boiled (about 3 minutes in a rolling boil)
1/4 red onion, chopped and quickly pickled in red wine vinegar (cover in red wine vinegar for 5-10 minutes and then drain)
1 red bell pepper, chopped
1/2 cup roughly chopped fresh cilantro
2 limes, juiced
2 tbsp olive oil
salt and pepper
8 corn tortillas, quickly pan fried as per package directions
Suggested garnishes: shredded jack or cheddar cheese, avocado slices, and lime wedges.
Heat a large skillet over medium-high heat and add ground beef. Cook until browned. Drain any excessive fat from pan. Add beans and spices and mix well. Continue to cook until beans are heated and pan is fragrant.
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste.
To assemble place beef mixture on top of tortilla and add salsa. Garnish as desired.