Soft Shell Corn Tacos

This is one of the easiest, yet tastiest meals I remember from my growing up days. It is one my mom used to make often. If you have hamburger already browned and frozen this meal can come together very quickly.

For the filling: Mix 2 cans pork and beans with 1/2 pound of browned hamburger.

Add a little taco seasoning. You can pour in one packet or just buy the large bottle and sprinkle in 1-2 Tbsp depending on how spicy you like it.

I decided to stir in come cooked wheat berries to add fiber and whole grain. I used about 3/4 cup. (You could use quinoa or brown rice in place of the wheat or just leave it out all together. For instructions for cooking the wheat, click here.) Mix and heat through. I always mix it in a glass bowl so it can be heated in the microwave.

Mix the ingredients for the soft corn shells - see recipe below.

Cook like you would crepes. Pour a little in a warm non-stick frying pan and swirl it around so it covers the entire bottom of the pan. Cook on one side and then flip over to cook on the final side.

Place some filling down the center.

Add some shredded cheese.

Roll up.

Top with additional shredded cheese if desired.

It's that simple - kids and adults love them!

Soft Shell Tacos
Shells:	Filling:
2 cups cold water	2 cans pork 'n beans
2 eggs	½ lb hamburger, browned
1 cup corn meal	Taco seasoning
1 cup all-purpose flour	Shredded cheese
¼ tsp salt
Use dried or frozen eggs, if needed. Mix and pour a small amount into a non-stick frying pan. Spread out into a very thin pancake, similar to how you cook crepes. Flip once to complete cooking. Fill with taco filling made from pork ‘n beans and hamburger, seasoned with taco seasoning. Top with shredded cheese before rolling up. These must be eaten with a fork. You cannot pick them up.