Protein Packs a Powerful Punch!
A special thanks to my cousin Mary Laura for sending this awesome kitchen sign all the way from the East Coast to my favorite volleyball playing–cowgirl–chef!
- Season the burger and brown it in a skillet.
- Add one can of drained black beans, 6 ounces of cream cheese, and 6 ounces of corn.
- Mix together under medium heat until the cream cheese is melted and the corn is tender.
- Grate the Monterey jack cheese onto the soft taco shells and warm them in the oven at 250 degrees.
- When the meat mixture is hot and the cheese on the taco shells is melted, distribute the meat mixture onto the tacos.
- Roll, eat and enjoy!
Zinc, Iron and Protein–all in one powerful punch!
Don’t forget to drain the beans!
Make sure that you stir frequently while melting the cheese and combining the ingredients!
Grate the cheese and not your knuckles!
Remember that Daddy’s taco should be bigger than little sister’s…Otherwise you will spend 2 hours at the table waiting for her to finish!
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Have a napkin ready…It might get a bit messy!
We served ours with a fresh tossed salad 🙂
Feed Yard Foodie 
Great job Megan! The Rancher will love these tacos! We’ll probably have to do them tomorrow, “taco Tuesday” style. He loves tacos! I actually do have all of these ingredients in the freezer/fridge/pantry, so I’ll make it just the way you did!