Meatball Street Tacos with Sweet Corn Salsa

Meatball Street Tacos with Sweet Corn Salsa

Servings: 5   |   Preparation: 25 Mins


  • 1 package (20 oz.) Rosina Angus Beef Meatballs
  • 8 flour tortillas
  • 1 ½ cups fresh sweet corn
  • ½ can black beans
  • 3 Roma tomatoes, seeded and finely diced
  • ½ red onion, diced
  • 1 jalapeño, seeded and diced
  • 12-15 cilantro leaves, chopped
  • 2 limes, juiced
  • Salt and black pepper to taste
  • 1 package (8 oz.) Queso Fresco, crumbled


Preheat oven to 350 degrees, arrange meatballs in a single layer on a baking sheet; bake for 25-30 minutes until cooked through. Mix corn, black beans, tomatoes, red onion, jalapeño, cilantro, and lime juice in a mixing bowl and season with salt and black pepper. Set aside. Heat flour tortillas according to the package directions. Fill each tortilla with 3 meatballs, top with 2 tablespoons of the corn salsa and 2 tablespoons of crumbled Queso Fresco.