Spiced Chipotle Beef Tacos with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Ground beef seasoned with smoky chipotle and warm spices, nestled in corn tortillas and topped with a fresh charred corn salsa for a vibrant Mexican street food experience. This mexican ready in about 30 minutes blends ground beef (80% lean), olive oil, chipotle chili powder 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 420 calories and feeds 4, 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.

Ingredients

• 1 lb ground beef (80% lean)
• 2 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 cup fresh corn kernels (from about 2 ears)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 1/2 tsp salt for salsa

Instructions

1. Step 1: Preheat a grill pan or cast-iron skillet over medium-high heat. Add 1 cup fresh corn kernels and cook for 4-5 minutes, stirring occasionally, until the corn is charred and fragrant. Transfer to a bowl and add 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 minced small jalapeño, and 1/2 tsp salt; mix well to create the salsa.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef along with 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 7-8 minutes, breaking up the meat with a spoon, until browned and cooked through.
3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
4. Step 4: Assemble the tacos by spooning the spiced beef evenly onto the tortillas and topping each with 2-3 tbsp of the charred corn salsa. Serve immediately.