Meatball Street Tacos with Sweet Corn Salsa
Ingredients
- 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
Directions
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.
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