12 - taco shells, warmed
1 - pound ground beef
2 - teaspoons chili powder
1/2 - teaspoon salt
1 - can (11 ounces) corn, drained
1 - cup chunky salsa

Taco toppings
Monterey Jack, shredded
Lettuce, thinly sliced
Ripe olives, sliced
Tomatoes, chopped

• To crisp taco shells, microwave on high 1 minute, or warm in a preheated 300°F conventional oven 6 to 8 minutes.
  
• Heat large nonstick skillet over medium. 
• Add ground beef and break up into small crumbles. 
• Cook 8 to 10 minutes or until beef is no longer pink. Pour off drippings; season with chili powder and salt. 
• Stir in corn and salsa; heat through. 
• Place in taco shells and add toppings.