Beef and Corn Tacos With Garlicky Roasted Peppers

Photo by Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Fat 22 g
    • Sat Fat 6 g
    • Cholesterol 67 mg
    • Sodium 491 mg
    • Protein 25 g
    • Carbohydrate 36 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 82 mg


  1. Check 2 bell peppers, each cut into 8 pieces
  2. Check 2 cloves garlic, thinly sliced
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 small onion, chopped
  6. Check 1pound ground beef chuck
  7. Check 1cup frozen corn
  8. Check 2teaspoons ground ancho chili powder or standard chili powder
  9. Check 8 corn tortillas, warmed
  10. Check cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges, for serving


  1. Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.
  3. Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.