Shredded Beef Tacos with Grilled Corn Salad
Pineapple Bites
Ingredients
- 6 ears corn, shucked
- 1 red bell pepper, finely chopped
- 1 avocado, chopped
- ¼ cup chopped fresh cilantro
- 1 lime, halved
- 1 Tbsp olive oil
- Pinch of sugar
- 2 (15-oz) pkg refrigerated beef roast with au jus (such as Hormel)
- 1 (8.8-oz) pkg stand-and-stuff taco dinner kit
- 2 cups shredded colby-Jack cheese (or use mozzarella)
- 1 (8-oz) carton sour cream
Instructions
- Preheat grill to medium heat. Grill corn, covered, 6 to 8 minutes or until charred and tender, turning once or twice. Cool. Cut kernels from cobs into a large bowl. Discard cobs.
- Add bell pepper, avocado, and cilantro to corn. Squeeze juice from lime over corn salad. Add oil, sugar, and salt and pepper to taste; toss.
- Microwave beef according to package directions. Drain and shred beef; place in a microwave-safe bowl. Stir in seasoning from taco kit. Microwave 1 minute; stir.
- Heat taco shells according to package directions. Serve beef, Grilled Corn Salad, cheese, taco sauce from kit, and sour cream in taco shells.
Side Dish Ingredients
- 1 (1.25-lb) container peeled pineapple
Side Dish Instructions
- Cut up pineapple into bite-size pieces to serve.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
