
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!
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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We served ours with a fresh tossed salad 🙂
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!