Cobble Corn Chili Tacos
Submitted by wild red hd
Cobble corn chili tacos stuff crispy taco shells with a chunky chili-style ground beef filling loaded with corn, stewed tomatoes, and celery. A 45-minute weeknight Tex-Mex pantry dinner.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThese cobble corn chili tacos are part chili con carne, part hard-shell taco, the kind of weeknight Tex-Mex dinner that uses pantry staples and ground beef to feed a family in 45 minutes. The filling has more in common with a thick chili than typical taco meat, with whole corn kernels, stewed tomatoes, and sliced celery giving it serious chunk and substance.
The celery is the unexpected ingredient that makes this work. It’s not traditional in either chili or tacos, but a full cup adds crunch that holds up against the soft beef and corn, plus a clean vegetable note that cuts through the rich tomato sauce.
Warming the taco shells in a low oven while the filling simmers is a smart-cook move. They get extra crisp and stay warm without burning, and they’re ready exactly when the filling is.
The filling doubles as chili if you skip the shells, the recipe specifically allows this. Same pot, two meals depending on how you serve it.
Pro Tips
- Drain the ground beef thoroughly after browning. Excess fat pools in the bottom of the taco shells and turns them soggy.
- Use the spice level your family prefers. Chili seasoning packets vary wildly; mild from one brand might be hotter than medium from another.
- Drain the canned corn well, but reserve the stewed tomatoes’ juices. The tomato liquid thickens the filling; corn liquid just makes it watery.
- Set out a build-your-own taco bar with shredded cheese, lettuce, sour cream, sliced jalapenos, and salsa. Tacos are happier when everyone customizes.
Variations
- Use ground turkey or ground chicken instead of beef for a leaner version.
- Add a can of drained black or pinto beans to the filling for more substance and fiber.
- Use the filling as a topping for cornbread, baked potatoes, or rice for a different presentation entirely.
Ingredients
Directions
Arrange taco shells in a shallow baking pan.
Place in very slow oven (250 degrees) to crisp while making filling.
Heat large skillet;crumble meat in and cook until browned, stirring constantly.
Tilt skillet and spoon off excess fat. Stir in chili seasoning mix. Add corn, tomatoes, tomato sauce, onion and celery.
Heat to boiling. Turn heat to low and cook, uncovered, for 15 minutes, stirring occasionally.
Spoon into taco shells. Top with cheese and serve on crisp lettuce if desired. The filling may be served like chili con carne, if you don’t like taco shells.
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