Southwestern Filling for Tacos, Burritos & ect..

Kathy Williams


This would be just as good without the meat. I divide it up and freeze some of it for future, burritos, tacos, tostadas, stuffed peppers, or as a bake potato topper.

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10 Min


20 Min


Stove Top


1 lb
ground beef, chicken, pork or turkey
3 slice
bacon, chopped
1 medium
onion chopped
1 medium
red bell pepper, chopped
1/4 tsp
red pepper flakes
3 clove
minced garlic
1 Tbsp
southwest seasoning mix
1 small
can of tomato sauce
1 can(s)
tomatoes and chiles
1 small
pkg corn frozen, thawed
1 can(s)
black beans, drained, rinced

Directions Step-By-Step

In a skillet brown ground meat of your choice.
Drain and set aside.
In a mediun sauce pan render the fat off the chopped bacon. Add onion, red bell pepper salt and pepper. Cook until tender. Add garlic and red pepper flakes.
After a minute add corn and back beans. Season with the southwest seasoning, and stir.
Stir in tomatoes with chilis, ground meat and the tomatoe sauce.
Bring to a boil, lower heat and simmer for at least 20 minutes, or until the black beans are soft.
Stir ocassionally. Taste to add more seasoning. If too watery add a little mixture of corn starch mix with water. Stir.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Southwestern