Shredded Beef Crunchy Tacos with Charred Corn Salad
Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1 red bell pepper, finely chopped
- 1 avocado, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice
- Pinch of sugar
- 2 (15-oz) pkg refrigerated beef roast with au jus
- 1 (8.8-oz) pkg stand-and-stuff taco dinner kit
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 (8-oz) carton sour cream
Instructions
- Cook corn in hot oil in a large skillet over medium-high heat until lightly browned. Transfer to a large bowl.
- Stir in bell pepper, avocado, cilantro, lime juice, and sugar.
- 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, corn mixture, cheese, taco sauce from kit, and sour cream in taco shells.
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