Beef And Bean Tacos Food

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

BEST GROUND BEEF TACOS

Steps:

• Gather the ingredients.
• Heat the cooking oil over medium-high heat.
• When the oil is hot, add the ground beef and onion; use a spatula to break up the beef and cook for about 5 minutes, or until the beef is no longer pink and the onion is softened. At this point, if desired, drain off any excess fat.
• Add the garlic to the beef and onions, sprinkle with salt and pepper, and add the chili powder, cumin, and oregano. Continue to cook for 1 minute.
• Add the tomato paste along with the water or stock and stir to blend. Reduce the heat to low and simmer for about 4 minutes, or until the mixture is reduced and thickened. Taste and adjust the seasonings.
• Serve the beef mixture in warm tortillas or taco shells with the desired toppings.

BEEF AND BEAN TACO CHILI

Steps:

• In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

BEEF & BEAN TACOS

Steps:

• In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

BEEF STEAK AND BLACK BEAN SOFT TACOS

Steps:

• 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
• 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil.
• 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve.
• Beef. It's What's For Dinner

BEEF AND BEAN TACO SKILLET

Steps:

• Brown meat in a large skillet.
• Drain.
• Add taco seasoning, water, corn, beans and chiles to the skillet. Season to taste with salt.
• Bring to a boil.
• Stir in rice.
• Sprinkle with cheese.
• Cover and cook on low heat 5 minutes.
• Serve with crushed tortilla chips, sour cream and salsa, if desired.

BEEF AND BLACK BEAN TACO FILLING

Steps:

• Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.

BEEF AND BEAN TACOS

Steps:

• Heat oil in large nonstick skillet over high heat. Add steak; cook until browned, stirring frequently. Add salsa, water, peppers and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until steak is tender.
• Sprinkle with cheese; cook an additional 5 minutes or until cheese is melted.
• Spoon steak mixture evenly onto one half of each tortilla; top with 2 Tbsp. sour cream. Fold tortillas over filling.

TINK'S SPICY BEEF & BLACK BEAN TACOS

Steps:

• In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
• Brown beef in skillet until almost no pink remains, drain (if needed).
• Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
• Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
• Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
• Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!

BEEF & BEAN -- OVEN TACOS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
• Line up 8 taco shells in a 7x11-inch baking dish.
• Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
• Serve Beef & Bean Oven Tacos with side of veggies.