Ingredients
1
lb lean (at least 80%) ground beef
1
box (4.6 oz) Old El Paso™ taco shells (12 shells)
1
can (15.5 oz) sloppy joe sauce
1
small red bell pepper, chopped (1/2 cup)
1
can (11 oz) whole kernel sweet corn, drained
1
can (2 1/4 oz) sliced ripe olives, drained
1
cup thinly sliced romaine lettuce
1/2
cup shredded Colby-Monterey Jack cheese (2 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Meanwhile, heat taco shells as directed on box.
Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese.
