Title: Cobble corn chili tacos
 Categories: Mexican, Hamburger, Chili, Beans, Beef
      Yield: 6 Servings
 
     12    Taco shells
      1 lb Ground beef
      1 pk Chili seasoning mix
      1 cn (17 oz) whole kernel
           Sweet corn
      1 cn (14 1/2 oz) stewed tomatoes
      1 cn (8 oz) tomato sauce
      2 tb Instant minced onion
      1 c  Sliced celery
           Shredded Cheddar cheese
           Shredded lettuce
 
  Arrange taco shells in a shallow baking pan.Place in very slow oven
  (250 degrees) to crisp while making filling. Heat large
  skillet;crumble meat in and cook until browned, stirring
  constantly.Tilt skillet and spoon off excess fat. Stir in chili
  seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat
  to boiling. Turn heat to low and cook,uncovered,for 15
  minutes,stirring occasionally. Spoon into taco shells.Top with cheese
  and serve on crisp lettuce.Or the filling may be served like chili
  con carne, if you don't like taco shells.Makes 6 servings.