Beef and Corn Taco with Avocado Salad

Ingredients for Tacos:

Beef & Corn Taco

• 1 lb. ground beef (90% lean)

• 1/4 cup water

• 1/2 medium onion, chopped

• 1 garlic clove, chopped

• 1 tbsp vegetable oil

• 1 tsp chili powder

• 1 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp ground cumin

• 1/2 pepper flakes

• 1/4 tsp cayenne pepper

• 1 tsp corn starch

• 4 to 6 whole wheat tortilla (8")

• 2 grilled corn with kernels removed

• 1 1/2 cups chopped or shredded iceberg lettuce

• 3/4 cup shredded cheddar

1. In a small bowl, combine chili powder, paprika, oregano, cumin, pepper flakes, cayenne and corn starch.

2. Heat a large skillet on medium heat. Add onion and cook 2 minutes; add garlic, cook 1 minute. Add ground beef and cook 8 to 10 minutes until beef is brown. Add seasonings and water, cover and simmer for 15 minutes until water has evaporated.

3. Wrap tortillas in 2 sheet paper towels, heat for 30 seconds in microwave.

4. Plate tortillas, add 2 tbsp corn, beef, cheese and lettuce. Fold like a burrito and enjoy.

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Ingredients for Avocado Salad:

Avocado Salad

• 1 avocado, diced

• 1/2 lb. medley tomatoes, cut in half lengthwise

• 1/2 cup diced English cucumber

• 1/4 cup coarsely chopped black & or green olives

• 1 tbsp fresh squeezed lemon juice

• 1 tbsp olive oil

• salt and pepper to taste

1. Add all ingredients to a medium sized bowl. Gently mix to combine. Serve immediately or cover and refrigerate until ready to use.

Notes & Tips:

• If you like your tacos spicy, add more cayenne or some chopped jalapeno pepper.

• Avocado salad is one of my favorites. I have used different vegetables to make this salad. The staples are tomatoes and avocado. Red onion and sweet peppers work well, as do corn. In the summer, I'd add watermelon. You can't go wrong with this salad.