We all have taco night where we cook up some deliciously seasoned meat, and get out the fixings: lettuce, tomatoes, cheese, etc…

I thought it would be fun to add some different components to the tacos, within the realm of mexican food. Sweet yellow corn, adds a subtle burst of warm sweetness, but maintains a spicy chili kick. Black beans add more depth, protein, and absorb all the flavor!


This recipe takes no time at all either, it works out perfectly for those day-after-fall back an hour. I did feel rushed because the clock in the kitchen was NOT adjusted, so yes, I thought we were late and wanted to whip up something quick. Once we devoured these delicious tacos, I realized we were indeed on time.

None the less, I love a quick meal packed with flavor. Since we skipped the lettuce and tomato toppings, I made a fast chopped salad, with cucumbers and tomatoes, Sprinkled on some green onions, and lime squeeze. Absolutely fresh, crunchy, and citrusy.

Now since most taco nights can get messy, I made these tacos ‘burrito’ style. It just takes an extra 5 mins, to fill tortillas with filling and cheese, roll them up, and pop them in the oven. They come out in perfectly shaped cylinders, and the tortillas are warm and slightly toasty!


What you need:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2 cup corn
  • 1/2 cup black beans, drained + rinsed
  • 10-12 flour tortillas
  • 2/3 cup cheddar cheese
  • 2 ripe tomatoes, diced
  • 1/2 english cucumber, diced
  • 1-2 green onion, chopped
  • juice of 2 limes
  • salt and pepper to taste

In a large skillet, brown ground beef over med-high heat. Drain, then return to heat. Add taco seasoning, corn, black beans, water (according to packet). Continue cooking for 4-5 minutes.

Preheat oven to 350 degrees. Spoon filling and cheese into tortillas, roll up, and place on baking sheet seam side down. Bake for 5 to 7 mins.

Place cucumbers, tomatoes, green onions,and lime juice in bowl. Toss and season with salt and pepper.

Serve tacos with salad and sour cream.



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