Corny Tacos Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 20 servings

Ingredients

  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 each) equals 158 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 271 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g protein.

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.
Originally published as Corny Tacos in Taste of Home Ground Beef Cookbook 1999, p289

Nutritional Facts

1 serving (1 each) equals 158 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 271 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g protein.

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