Beef And Bean Tacos Recipes

BEEF & BEAN -- OVEN TACOS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
• Line up 8 taco shells in a 7x11-inch baking dish.
• Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
• Serve Beef & Bean Oven Tacos with side of veggies.

BEST GROUND BEEF TACOS

Steps:

• Gather the ingredients.
• Heat the cooking oil over medium-high heat.
• When the oil is hot, add the ground beef and onion; use a spatula to break up the beef and cook for about 5 minutes, or until the beef is no longer pink and the onion is softened. At this point, if desired, drain off any excess fat.
• Add the garlic to the beef and onions, sprinkle with salt and pepper, and add the chili powder, cumin, and oregano. Continue to cook for 1 minute.
• Add the tomato paste along with the water or stock and stir to blend. Reduce the heat to low and simmer for about 4 minutes, or until the mixture is reduced and thickened. Taste and adjust the seasonings.
• Serve the beef mixture in warm tortillas or taco shells with the desired toppings.

BEEF STEAK AND BLACK BEAN SOFT TACOS

Steps:

• 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
• 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil.
• 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve.
• Beef. It's What's For Dinner

BEEF & BEAN TACOS

Steps:

• In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

BEEF AND BEAN TACOS

Steps:

• Heat oil in large nonstick skillet over high heat. Add steak; cook until browned, stirring frequently. Add salsa, water, peppers and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until steak is tender.
• Sprinkle with cheese; cook an additional 5 minutes or until cheese is melted.
• Spoon steak mixture evenly onto one half of each tortilla; top with 2 Tbsp. sour cream. Fold tortillas over filling.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

WW HEALTHY BEEF-AND-BEAN TACOS

Steps:

• Preheat the oven to 400 degrees F.
• Place the taco shells on a baking sheet and warm them in the oven, about 8 miuntes; keep warm.
• Meanwhile, heat a large nonstick skillet over medium-high heat.
• Swirl in the oil, then add the beef, onion, garlic, and seasoning mix.
• Cook, breaking up the beef with a wooden spoon, until browned, about 8 minutes.
• Stir in the water.
• Cook, until the liquid has evaporated, about 3 minutes.
• Stir in the beans and heat through.
• Spoon about 1/4 cup of the beef mixture into each taco.
• Top each with the lettuce, tomato, olives, onion, and sour cream.

BEEF & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

BEEF AND BEAN TACO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain grease. Stir in refried beans, salsa, and taco seasoning mix.
• Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
• Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup diced tomato, the cheese, and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
• Top baked casserole with remaining 1/2 cup diced tomato, sliced olives, and remaining 1/2 cup tortilla chips.