1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 (11-ounce) can corn, drained
1 cup prepared chunky salsa
12 taco shells, warmed
Toppings:
Shredded Monterey Jack cheese,
thinly sliced lettuce,
sliced ripe olives,
chopped tomatoes
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with chili powder and salt.
Stir in corn and salsa; heat through. Serve in taco shells with toppings.
Makes 4 servings.