Ingredients
- 2 bell peppers (each cut into 8 pieces)
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 pound ground beef chuck
- 1 cup whole kernel corn (frozen)
- 2 teaspoons ground ancho chili powder (or standard chili powder)
- 8 ounces tortillas (8 corn tortillas)
- Garnishes
- 1 avocado, diced
- 1 cup grated Cheddar cheese
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into 8 wedges
How to Make
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Step 1: Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and 1/4 teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.
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Step 2: Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.
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Step 3: Warm the tortillas, then divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges. (Personally, I put the peppers atop the beef, before piling on the garnishes).
We hope you enjoy this recipe!
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