"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!"
2. Cut cherry peppers into tiny pieces, saving the seeds but tossing out the stems.
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. Add tomatoes, lower heat and simmer 5 minutes.
5. Add corn, mix well and heat through (up to an additional 5 minutes). Drain grease from mix.
6. Fill taco shells with spicy beef mix, top with lettuce and cheese. Serve hot.
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.