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Corny Tacos

My mother received this recipe from a friend in Texas. Unlike ordinary taco fillings, this one-of-a-kind version is baked and includes corn and olives.—Mary Lannen, Milan, Illinois
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    20 tacos


  • 2 pounds ground beef
  • 1 can (8-1/4 ounces) cream-style corn
  • 1 can (8 ounces) tomato sauce
  • 1 cup milk
  • 1 can (6 ounces) ripe olives, drained and chopped
  • 1/3 cup cornmeal
  • 1/4 teaspoon salt
  • Chili powder to taste
  • 20 taco shells
  • Toppings: shredded cheddar cheese, shredded lettuce, chopped tomatoes


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the corn, tomato sauce, milk, olives, cornmeal, salt and chili powder. Transfer to a greased 11x7-in. baking dish.
  • Bake, uncovered, at 350° for 30 minutes or until heated through. Spoon about 1/4 cupful into each taco shell. Serve with toppings of your choice.
Nutrition Facts
1 each: 158 calories, 8g fat (3g saturated fat), 24mg cholesterol, 271mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 10g protein.

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