Beef & Bean Tacos

Eileen Hineline


My family loves tacos and there are so many ways to make the meat mixture. I was going through some old recipe booklets my mother sent me and came across this recipe. I never used pinto beans in my taco meat mixture before or soup so I had to try this recipe out.
My family really loved the flavor and the tacos were a huge hit!
Hope your family enjoys these tacos as much as my family did.

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makes 12 tacos or 6 servings


5 Min


20 Min


Pan Fry


1 pound ground beef- 73% lean
1- 15 0z. can of pinto beans- drained and rinsed. i used pinto beans with bacon
1 can-14-1/2 oz diced tomatoes, undrained
1 can-11 0z. mexicorn, drained.
1 can- 10-3/4th 0z condensed nacho cheese soup, undiluted
1/4th cup water
2 teaspoons chili powder
12 taco shells, warmed
optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese
*** i used stand up taco shells. i used triple cheddar cheese, grated for the topping

Directions Step-By-Step

In a large skillet, cook the beef over medium heat until meat is no longer pink; now drain.
Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder.
Bring everything to a boil. Reduce heat and simmer uncovered, for about 5 minutes.
Follow pkg directions on the box of your taco shells.
Spoon beef mixture into taco shells, serve with toppings of your choice.
**** I had some beef mixture left over, I froze it for later use. This beef mixture can be used for burritos or on nacho chips and excellent for a taco salad. My family enjoyed the tacos with tater tots. Filling and so delicious.
Note: I made meat mixture in my skillet on medium heat. Baked the taco shells for 7 minutes in the oven.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy