Ingredients
- 1 pound
- stalk celery1/2 mediumchopped (1/4 cup)
- Onion1 smallchopped (1/4 cup)
- 1/2 jar
- 1 can
- 5 unit
- Shredded lettuce1 unitif desired
Method
1
Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks until browned, about 5–7 minutes.
2
Drain any excess fat from the skillet, leaving just a thin coating.
3
Add the chopped celery and onion to the browned beef and cook, stirring occasionally, for 2–3 minutes until softened.
4
Stir in the salsa and drained corn, mixing until well combined.
5
Reduce heat to medium-low and simmer the mixture for 5 minutes, stirring occasionally, to allow flavors to meld.
6
Warm the taco shells according to package directions (typically 2–3 minutes in a 350°F oven or a few seconds in a dry skillet).
7
Spoon the beef mixture evenly into each warm taco shell and top with shredded lettuce if desired.
8
Serve immediately while shells are still warm.