Crispy Beef & Bean Tacos

Amy Herald


I love making different kinds of tacos. These are super yummy!


☆☆☆☆☆ 0 votes

5 (2 tacos each)
20 Min
20 Min
Pan Fry


  • 1 lb
    lean ground beef
  • 1 can(s)
    (15 oz.) pinto beans, drained and rinsed
  • 1 can(s)
    (11 oz.) whole kernel corn with peppers, drained and rinsed
  • 1 can(s)
    (15 oz.) petite diced tomatoes, drained
  • 1
    small can green chilis
  • 10 medium
    soft, corn tortillas
  • ·
    canola oil for frying

  • ·
    shredded lettuce
  • ·
    sliced green onion
  • ·
    chopped red onion
  • ·
    sliced black olives
  • ·
    taco sauce
  • ·
  • ·
    shredded cheese
  • ·
    diced fresh tomatoes
  • ·
    diced fresh pepper
  • ·
  • ·
    sour cream

How to Make Crispy Beef & Bean Tacos


  1. Heat about 1 inch of oil in large, deep skillet. Fry tortillas, 1 at a time, fold slightly in half, as pictured. (Do not fold completely in half) and continue to fry for about 1-2 minutes over medium heat or until just lightly browned and bubbly. (Whatever shape they are in when they start to crisp, they will stay in.) Repeat with other side. Continue with all tortillas. Set aside on a wire rack or paper towels to drain. You can place them in a 170 degree oven to keep warm if desired.
  2. When shells are done, brown ground beef in a 10 inch skillet over medium-high heat. Drain.
  3. Stir in beans, corn and tomatoes.Cook, stirring occasionally until hot and well blended.
  4. Spoon about 1/2 cup of bean mixture into each tortilla taco shell. Serve with whatever toppings you desire.

Printable Recipe Card

About Crispy Beef & Bean Tacos

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