Confetti Beef Tacos

Seasoned Ground Beef is mixed with corn and chunky salsa for a twist on the classic taco.

  • 20
  • 4
  • 380
  • 30 g


  • 1 pound Ground Beef (93% lean or leaner)
  • 2 teaspoons chile powder
  • 1/2 teaspoon salt
  • 1 can (11 ounces) corn, drained
  • 1 cup prepared chunky salsa
  • 8 taco shells
  • Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes (optional)


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary; season with chile powder and salt, as desired.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Stir in corn and salsa; heat through. Serve in taco shells with toppings, as desired.


0 % *

5.4g SAT FAT

0 % DV **


0 % DV

3.9 mg IRON

0 % DV

7.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 382 Calories; 136.8 Calories from fat; 15.2g Total Fat (5.4 g Saturated Fat; 0.2 g Trans Fat; 2.5 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 1070 mg Sodium; 32 g Total Carbohydrate; 4.8 g Dietary Fiber; 6.3 g Total Sugars; 30 g Protein; 0 g Added Sugars; 63 mg Calcium; 3.9 mg Iron; 725 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.1 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 339 mg Phosphorus; 7.2 mg Zinc; 23 mcg Selenium; 111 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Potassium, and Riboflavin.

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