Soft Tacos with Corn and Tomato Salsa

Corn and Tomato Salsa

• 2 cups fresh corn kernels, about 4 ears (or 2 cans green giant niblets)
• 5 campari tomatoes, diced
• 1/2 cup diced white onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeno pepper, finely diced
• juice of 1 lime
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• dash ground cumin

Combine all ingredients in a non-reactive bowl. Use immediately or cover and refrigerate overnight.
Makes about 3 cups.

Soft Tacos

• 1 lb extra lean ground beef
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch 
• 1 tablespoon dried onion flakes 
• 1 teaspoon beef bouillon granules 
• 1 teaspoon garlic salt 
• 1 teaspoon ground cumin 
• 1 teaspoon paprika 
• 1 teaspoon chili powder 
• 1/2 teaspoon onion salt 
• 1/4 teaspoon cayenne pepper 
• 1/4 teaspoon white sugar

Directions 

Mix the flour, cornstarch and other 8 taco seasoning ingredients together. Brown the ground beef over medium high heat in a large non-stick pan. When the ground beef is cooked through, add the taco seasoning mix and 1 cup of water. Turn to low and let simmer 10 minutes.

Serve 2 tbsp per taco on a soft large burrito shell with the corn salsa, shredded lettuce, shredded cheddar cheese, and sour cream.