I always want tacos around this time of year…and El Torito’s sweet corn cake! You can find the corn cake mix in the baking aisle, hopefully your market sells it! (Want Guacomole? See my recipe below, posted in February.)
Ingredients:
1 package McCormick Taco Seasoning Mix
1 lb ground sirloin or chicken
3/4 cup water
12 taco shells or flour tortillas (6-inch)
Assorted Toppings:
Shredded Lettuce
Chopped Tomatoes
Corn
Shredded Cheese
Salsa
Sour Cream
El Torito’s sweet corn cake mix
1/4 cup melted butter or margarine
1/4 cup water
1 (15 oz) can of creamed corn
Preheat oven to 350 degrees. In a large bowl, combine corn cake mix and butter. Add water and can of corn. Mix all ingredients until combined. Pour mixture into a 9×5-inch loaf pan. Bake, uncovered at 350 degrees for 40-45 minutes. Use an ice cream scoop to serve.
Brown meat in a large skillet on medium heat. Stir in seasoning Mix and water. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon into warm taco shells. Serve with toppings and yell “Happy Cinco de mayo!”
Don’t forget to add love, it makes all the difference!