Ground Beef and Bean Tacos
Simple, flavorful, and satisfying, these tacos take just about 20 minutes and are seasoned with everyday pantry spices. Serve for a quick weeknight dinner with lettuce, tomato, salsa, and your other favorite taco toppings.
Ingredients
- 1 pound lean ground beef see note
- 1 Tablespoon chili powder
- 3 teaspoons paprika sweet or smoked
- 3 teaspoons ground cumin
- 1 and 1/4 teaspoons dried minced onion see note
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 (15 ounce) can black beans drained and rinsed
- 1/4 cup salsa
- tortillas, shredded lettuce, cheese, tomatoes, etc. for serving
Instructions
- Set a large skillet over medium-high heat. When hot, add the beef and begin to break apart with a spatula.1 pound lean ground beef
- Stir in the spices and salt. Continue to cook for 5-6 minutes, until the beef is browned and cooked through. Prepare your tortillas and toppings while the meat cooks.1 Tablespoon chili powder, 3 teaspoons paprika, 3 teaspoons ground cumin, 1 and 1/4 teaspoons dried minced onion, 1/4 teaspoon garlic powder, 1 teaspoon kosher salt
- Once the meat is well browned, reduce heat to medium-low and stir in the black beans and salsa. Sample and adjust seasoning to taste, then reduce heat all the way to low to keep warm while you finish preparing the toppings.1 (15 ounce) can black beans, 1/4 cup salsa
- Spoon filling into tortillas and top as desired. Enjoy!tortillas, shredded lettuce, cheese, tomatoes, etc.
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Notes
- Spice substitute: If you have taco seasoning that you like, you can substitute 2 heaping Tablespoons of it for the spices listed in the recipe here. Be sure to add salt to taste, if your seasoning does not already include very much.
- Onion substitute: If you prefer, use about 1/4 cup of chopped onion in place of the dried minced onion. Cook this in the first step along with the beef, then proceed with the other spices as directed.
- Ground beef: If you’re using ground beef with a higher fat content, you may want to dab or drain some of the excess fat out of the pan after it browns. In this case, wait to add the spices and salt until after draining the fat, so you don’t lose the flavor.
- Yield: This recipe yields 5-6 servings of 3 tacos, as long as you don't stuff them super full.
Nutrition Estimate
Calories: 211 kcal, Carbohydrates: 19 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 47 mg, Sodium: 534 mg, Potassium: 609 mg, Fiber: 7 g, Sugar: 1 g, Vitamin A: 957 IU, Vitamin C: 0.3 mg, Calcium: 45 mg, Iron: 4 mg