Chorizo Beef and Corn Tacos

Ingredients

• 454 g (1 lb)ground beef (at least 80% lean)
• 160 ml (2/3 cup)water
• 24 g (1 packet, 0.85 oz)Old El Paso™ Chorizo Taco Seasoning Mix
• 133 g (1 box, 4.7 oz; 10 shells)Old El Paso™ Stand 'n Stuff Taco Shells, heated as directed on the package
• 140 g (1 1/4 cups)shredded Monterey Jack cheese
• 55 g (1 1/4 cups)chopped romaine lettuce
• 82 g (1/2 cup)cooked corn kernels
• 40 g (1/4 cup)chopped white onion
• 230 g (1 cup)guacamole
• 8 g (2 tablespoons)chopped fresh coriander leaves
• To tastelime wedges, if desired

Instructions

1. 1

   Cook the beef

   In a 25 cm non-stick frying pan, cook the beef over medium-high heat for 6–7 minutes, stirring often, until thoroughly cooked. Drain off the fat.

2. 2

   Simmer the seasoning

   Stir in the water and taco seasoning, then bring the mixture to the boil. Lower the heat and simmer uncovered for 3–4 minutes, stirring often, until thickened.

3. 3

   Fill the shells

   Divide the warm beef mixture between the heated taco shells. Add the cheese, lettuce, corn, onion, guacamole and coriander, then serve with lime wedges.

What are chorizo beef and corn tacos?

Tacos are a Mexican dish built around a tortilla and a savoury filling, with many regional and home-style variations. This version uses crisp, ready-made shells filled with beef flavoured by a chorizo-style seasoning mix, then adds corn and fresh toppings.

The contrast is what makes these tacos work: warm, savoury mince meets cool lettuce and creamy guacamole, while corn brings a little sweetness. The shells also make them easy to serve at a casual dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 13g protein, 20g carbs, 17g fat.

The beef and Monterey Jack provide much of the protein and fat, while the taco shells and corn contribute most of the carbohydrates. Guacamole adds more fat, and the seasoning mix and shells can contribute a substantial share of the sodium. Pair a taco or two with extra lettuce or other vegetables for a more balanced plate.

The beef and seasoning

Ground beef: The recipe calls for beef that is at least 80% lean, so the mince browns while still providing some richness. Drain it after cooking before adding the seasoning mixture.

Seasoning mix: A packet of chorizo taco seasoning supplies the recipe's smoky, spiced flavour. Simmering it with water helps the seasoning coat the beef.

Getting the filling texture right

Browning: Break up the beef as it cooks and stir frequently so it cooks evenly. Drain the pan once the meat is thoroughly cooked.

Simmering: Leave the pan uncovered for 3–4 minutes, stirring often, until the water and seasoning form a thick coating rather than a loose sauce.

Preparing the toppings

Fresh toppings: Chop the romaine and white onion before filling the shells, and have the corn and guacamole ready to spoon on. This keeps assembly quick once the beef is warm.

Cheese and coriander: Scatter the cheese over the warm filling so it softens slightly, then finish with coriander. Lime wedges are optional but add a sharp, fresh note at the table.

Timing the shells

Shells: Heat them as directed on the package while the beef cooks or simmers. Follow the packet instructions, since the heating time and method can differ between products.

Assembly: Fill the shells shortly before serving so the crisp shells stay firm. Set out any remaining toppings separately for everyone to add as they like.

What to serve alongside

A simple side of extra corn, salad or beans can round out the meal without competing with the seasoned beef. You can also serve more lime wedges and guacamole at the table.

For a shared dinner, arrange the toppings in separate bowls and let everyone assemble their own tacos. Keep the warm beef and crisp shells apart until serving.

Recipe notes & tips

• Drain the beef after cooking so the filling does not become greasy.
• Stir frequently during the uncovered simmer to help the sauce thicken evenly.
• Heat the shells according to the package instructions for the best crunch.
• Chop the toppings while the beef cooks to make assembly faster.
• Fill the shells just before eating to help keep them crisp.

Variations

• Extra crunch: Add finely chopped radishes just before serving.
• More heat: Serve with sliced fresh chilli or your favourite hot sauce.
• Black beans: Add drained, cooked black beans to the beef during the final simmer.
• Creamy finish: Add a spoonful of sour cream alongside the guacamole.
• Citrus lift: Squeeze lime over the beef and toppings just before eating.

Common mistakes to avoid

• Skipping the drain: Excess fat can make the filling greasy; drain the beef before adding water.
• Loose filling: The meat can turn watery if you stop simmering too soon; cook until the mixture thickens.
• Uneven cooking: Large clumps of mince may remain undercooked; break the beef up as you stir.
• Soft shells: Filling them too early can make them lose their crunch; assemble just before serving.
• Overfilling: Too much topping makes tacos difficult to hold; divide the filling and toppings evenly.

How to store

Refrigerate leftover beef filling and toppings separately in covered containers for up to 3 days. Reheat the beef in a pan or microwave until piping hot, and heat fresh shells just before serving; assembled tacos do not keep their crunch.

Frequently asked questions