Kid's Crispy Yellow Corn Taco Recipe
Cheese & lean ground beef or chicken. lettuce & tomato on the side.
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Ingredients
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Taco Filling
Taco Shells & Cheese
Veggies & Sides
Optional Kid-friendly Add-ins
Method
Taco Filling
- 1
Cook protein
Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil. Add 1 cup lean ground beef or ground chicken, breaking it up with a spatula. Cook for 4–6 minutes, stirring occasionally, until no longer pink and lightly browned.
- 2
Season
Stir in 1 tablespoon mild taco seasoning and 2 tablespoons water. Reduce heat to low and simmer for 1–2 minutes until the liquid is mostly absorbed and the meat is evenly coated. Taste and adjust seasoning if needed. Remove from heat and keep warm.
Taco Shells & Cheese
- 3
Warm shells
Warm 6 yellow corn taco shells according to package directions (usually 2–3 minutes in a 350°F / 175°C oven, or 20–30 seconds in a microwave wrapped in a damp paper towel). Warming makes shells crisp and prevents cracking.
- 4
Assemble tacos
Place warmed shell on a small plate. Spoon about 2–3 tablespoons of the cooked seasoned meat into each shell (divide filling evenly among 6 shells). Sprinkle about 0.5 oz (roughly 2 tablespoons) shredded mild cheddar cheese over the hot meat so it softens and melts slightly.
Veggies & Sides
- 5
Prepare veggies
Rinse and finely shred 1 cup lettuce and dice tomato into about 1 cup. Place lettuce and tomato in small bowls for kids to add to tacos themselves or to serve on the side.
- 6
Serve
Serve the assembled tacos immediately with bowls of shredded lettuce and diced tomato on the side. Offer lime wedges, mild salsa or ketchup, and sour cream as optional dips or toppings.