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.


☆☆☆☆☆ 0 votes

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

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.

Printable Recipe Card

About Beef & Bean Tacos

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

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