Real Recipes From Real Home Cooks ®

beef & bean tacos

Recipe by
Eileen Hineline
Coolidge, AZ

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.

yield serving(s)
prep time 5 Min
cook time 20 Min
method Pan Fry

Ingredients For beef & bean tacos

  • 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

How To Make beef & bean tacos

  • 1
    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.
  • 2
    Bring everything to a boil. Reduce heat and simmer uncovered, for about 5 minutes. Follow pkg directions on the box of your taco shells.
  • 3
    Spoon beef mixture into taco shells, serve with toppings of your choice.
  • 4
    **** 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.
  • 5
    Note: I made meat mixture in my skillet on medium heat. Baked the taco shells for 7 minutes in the oven.