1 lb ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade blend of chili powder, cumin, paprika, salt, and pepper)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 can (10 oz) diced tomatoes with green chiles

1 cup shredded sharp cheddar cheese

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup diced jalapeños (optional)

12 taco shells (soft or hard)

1/2 cup sour cream

Fresh cilantro for garnish

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Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook ground beef until browned, breaking it apart as it cooks (5–7 minutes). Drain excess fat.
Add chopped onions and minced garlic, sauté for 3–4 minutes until onions are translucent.
Stir in taco seasoning, cook for 1 minute, then add black beans, corn, and diced tomatoes with green chiles. Stir until heated through, then remove from heat.
Place taco shells in a baking dish and spoon beef mixture evenly into each shell. Top with shredded cheddar cheese.
Bake for 10–12 minutes until cheese is melted and bubbly.
While baking, prepare toppings—shredded lettuce, diced tomatoes, and jalapeños if using.
Once baked, top each taco with lettuce, tomatoes, jalapeños, sour cream, and fresh cilantro.