1 pound ground beef steak
1 (8 ounce) can refried beans, drained
1 (14.5 ounce) can whole kernel corn
1 (4 ounce) can tomato soup
1 (15 ounce) can Mexican-style corn, drained
2 (4 ounce) cans sliced nacho-style corn
2 (4 ounce) cans sliced green chile peppers, drained
1 (2.25 ounce) can sliced black olives, drained
In a large skillet over medium heat, sear beef and brown well. Drain excess fat.
In a medium skillet over medium heat, saute beans in a large bowl. Mix in refried beans, corn, tomato soup and Mexican-style corn. Reduce heat to medium-low. Stir in chili peppers, black olives and green chile peppers.
Place taco filling in the bottom of taco mold. Mix taco meat with bean mixture. Spoon mixture into warmed mold.
Place mold on a rectangular baking sheet. The fillers should be thoroughly stiff. Cover with waxed paper and chill overnight.
Remove mold from freezer. Cover and chill in refrigerator 8 hours. When ready to serve, turn mold upside down and insert toothpicks. Secure with toothpicks.
I made it, and cut my potatoes to create more surface area...done in 15 minutes
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