1 lb. Ground beef
2 t. Chili powder
1/2 t. Salt
1 (11 oz) can Whole kernel corn, drained
1 c. Chunky salsa
12 Taco shells, warmed
Monterey Jack cheese, shredded
Lettuce, thinly sliced
Olives, sliced
Tomatoes, chopped

In a large nonstick skillet, brown ground beef over medium heat for 8-10 minutes, break up into 3/4-inch crumbles; drain.
Season beef with chili powder and salt.
Stir in corn and salsa; heat through.
Spoon approximately 1/3 cup of beef mixture onto each taco shell.
Top with cheese, lettuce, olives, tomatoes and any other toppings you desire.