Ingredients
12 taco shells
1 lb ground beef
1 package chili seasoning mix
1 can (17 oz) whole kernel
1 sweet corn
1 can (14 1/2 oz) stewed tomatoes
1 can (8 oz) tomato sauce
2 tbsp instant minced onion
1 cup sliced celery
1 shredded cheddar cheese
1 shredded lettuce
Directions
Arrange taco shells in a shallow baking pan.Place in very slow oven
(250 degrees) to crisp while making filling. Heat large
skillet;crumble meat in and cook until browned, stirring
constantly.Tilt skillet and spoon off excess fat. Stir in chili
seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat
to boiling. Turn heat to low and cook,uncovered,for 15
minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili
con carne, if you don't like taco shells.Makes 6 servings.
Servings: 6 servings
Cobble Corn Chili Tacos Recipe brought to you by Recipe Ideas
Categories: Chili; Corn; Mexican
The History of Recipes
Historians have proved the existence of recipes way back into the far past, at least as far as the Egyptians, and quite possibly further than that. In practice though, generally, these old records were just primitive hieroglyphic recipes for meal preparation.
As our culinary historical trip moves on a few more years there are a couple of interesting cookery books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is served today, but instead descriptions of the types of meals served to the nobility of the period. By the arrival of the 20th century, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Cobble Corn Chili Tacos recipe.
