Beef Tacos with Corn & Tomato Salsa
Summer cooking · 4 servings / 8 small tacos
Estimated time: About 30 minutes.
A simple ground-beef filling meets a bright corn and tomato salsa for warm-weather taco night.
AI-generated serving illustration.
Ingredients
1 pound ground beef
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon kosher salt, divided, plus more to taste
¼ teaspoon black pepper
¼ cup water
1 cup cooked corn kernels, cooled
1 cup diced tomatoes
¼ cup finely diced red onion
2 tablespoons chopped cilantro
1 tablespoon lime juice, plus lime wedges to serve
8 small corn tortillas
Method
Combine the corn, tomatoes, onion, cilantro, lime juice, and ¼ teaspoon salt. Refrigerate the salsa while you cook the beef.
Heat the oil in a skillet over medium-high heat. Add the beef and break it into small pieces. Cook, stirring, until no large clumps remain.
Stir in cumin, paprika, oregano, the remaining ¼ teaspoon salt, pepper, and water. Simmer for 3–5 minutes, until the beef reaches 160°F and the filling is moist but not watery.
Warm the tortillas according to their package directions. Divide the beef among them and top with the corn salsa. Serve with lime wedges.
Cooking note
Use a food thermometer to check the ground beef reaches 160°F. Do not rely on color alone.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.