Chili Con Carne Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 1
Melt in the mouth beef is the star of these tacos
  • 1 serve of chili con carne (see recipe and link above)
  • 2 el paso stand and stuff taco shells
  • 1/3 cup of frozen corn
  • 1 tbs of shredded cheese (Mexican blend if you can get it)
  • 1 tbs of light sour cream
  1. Preheat your grill (broiler if in the US) to a medium heat.
  2. Heat the frozen corn in the microwave as per the packet instructions (usually 1-2 minutes)
  3. Heat the taco shells in the microwave as per the packet instructions (mine took 20 seconds)
  4. If using beef cooked on an earlier occasion then reheat the beef either in the microwave or on the stove. I prefer to use the stove so the meat doesn't dry out as much.
  5. Put the taco shells on a baking tray
  6. Split the beef between the two taco shells.
  7. Then split the corn in two and pop on top of the beef.
  8. Sprinkle the cheese on top of the two tacos.
  9. Put the baking tray under the grill and cook until the cheese is melted - should only take a few minutes.
  10. Take out and top the two tacos with the sour cream.
Nutrition Information
Calories: 560
Recipe by Shrinking Single at