Small-Crumbled Beef Tacos with Roasted Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flavorful beef tacos with homemade seasoning and a fresh salsa made from roasted corn and bell peppers, featuring perfectly crumbled meat and vibrant toppings. This mexican-inspired beef ready in about 55 minutes blends ground beef, taco seasoning, corn kernels into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium skillet over medium heat, heat 1 tbsp olive oil. Add 1 lb ground beef and cook, breaking it apart with a spoon, for 5-7 minutes until no longer pink and small crumbles form.
  2. Step 2: Add 3 tbsp taco seasoning to the beef and stir to combine, cooking for 1 minute until fragrant.
  3. Step 3: Toss 2 cups corn kernels, 1/2 cup diced onion, and 1 diced red bell pepper with 1 tbsp olive oil on a baking sheet. Roast in a preheated oven at 400°F for 20 minutes until golden and slightly charred.
  4. Step 4: Stir 1 tbsp lime juice and 2 tbsp chopped cilantro into the roasted corn mixture, then set aside.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with a portion of the beef mixture, top with the roasted corn salsa, and garnish with sliced avocado. Serve immediately with lime wedges.

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Frequently asked questions

How long does Small-Crumbled Beef Tacos with Roasted Corn Salsa take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Small-Crumbled Beef Tacos with Roasted Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Small-Crumbled Beef Tacos with Roasted Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Small-Crumbled Beef Tacos with Roasted Corn Salsa for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Small-Crumbled Beef Tacos with Roasted Corn Salsa?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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