Half Baked Harvest

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Sub protein

Tofu, crumbled

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Tacos

1 pound ground beef or chicken

1 yellow onion, chopped

¼ cup taco seasoning (see below)

Sea salt

¼ cup olive oil

12 fresh corn tortillas, warmed

2 cups shredded Mexican/jack cheese

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Chili Butter

2 tablespoons melted butter

2 tablespoons chili powder

1 tablespoon smoked paprika

1–2 teaspoons cayenne pepper, to taste

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Street Corn

2 cups grilled or roasted corn

½ cup olive oil mayo

¼ cup sour cream or Greek yogurt

2 tablespoons fresh lime juice

¾ cup crumbled cotija or feta cheese

1 ear raw or grilled corn, kernels removed from the cob

¼ cup fresh cilantro, chopped

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Toppings

Limes, for serving

Cilantro, for serving

Avocado, for serving

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For Taco Seasoning

1 tablespoon chili powder

1.5 teaspoons chipotle chili powder

1.5 teaspoons smoked paprika

1.5 teaspoons ground cumin

1.5 teaspoons garlic powder

1.5 teaspoons onion powder

1.5 teaspoons salt

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1. Preheat the oven to 425°F.

2. In a large skillet over medium-high heat, cook the ground beef, onion, and taco seasoning, breaking up the meat as it cooks, until browned, about 10 minutes. Add ¾ cup water, reduce the heat to medium, and simmer for 5 minutes, or until the liquid has reduced and thickened around the meat.

3. To assemble the tacos, lightly rub each warm tortilla with oil. Arrange the tortillas on a baking sheet. Sprinkle shredded cheese over one half of each tortilla, spoon the beef on top, then finish with a little more cheese. Fold the tortillas in half and gently press to seal.

4. Bake for 10 to 15 minutes, until the tortillas are golden and crisp and the cheese is melted.

5. Meanwhile, make the street corn. In a medium bowl, combine all of the street corn ingredients and toss to coat.

6. To make the chili butter, melt the butter and stir in the chili powder, smoked paprika, and cayenne pepper until combined.

7. Serve the tacos topped with the street corn and drizzled with the chili butter. Finish with avocado, fresh cilantro, and lime wedges, if desired.