Resourceful Tacos

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Wonder Wanda 0

"I came up with these randomly while trying to use up some ground chuck. I *thought* I had salsa, onions, chiles or ANY other taco-makings, but I ended up having to scavenge through my kitchen for ingredients. Turned out OK though!"
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20 min 0 servings yields 5-10 servings
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Original recipe yields 0 servings



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  1. 1. Defrost the meat, if needed.
  2. 2. Cut cherry peppers into tiny pieces, saving the seeds but tossing out the stems.
  3. 3. In a large frying pan, over medium heat, mix the ground chuck, spices to taste, cut peppers, and a small amount of brine from the hot pickled peppers. Stir constantly about 5 minutes.
  4. 4. Add tomatoes, lower heat and simmer 5 minutes.
  5. 5. Add corn, mix well and heat through (up to an additional 5 minutes). Drain grease from mix.
  6. 6. Fill taco shells with spicy beef mix, top with lettuce and cheese. Serve hot.
  7. NOTE: I cooked this mix for a long time because my meat was old and frozen, so I wanted to make sure it soaked up the spiciness. You might not need to fry it for so long; if the beef looks cooked through, you're good to go. The canned veggies are already cooked, so no need to redo it.