1 lb. ground beef (93% lean or leaner)
2 tsp. chile powder
1/2 tsp. salt
1 can (11 oz.) corn, drained
1 C. prepared chunky salsa
8 taco shells
Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes
Heat large nonstick skillet over medium heat until hot. Add beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chile powder and salt.
Stir in corn and salsa; heat through. Serve in taco shells with toppings.