Tex-Mex · dinner
Loaded Beef and Bean Tacos
A quick beef dinner that breaks up the week's chicken and rice, with build-your-own toppings kids enjoy.
- Total time
- 20 min
- Serves
- 4
- Est. cost
- $20
Ingredients
For 4 servings
Meat & poultry
- ground beef1 lb
Cans & jars
- black beans1 can
Spices
- taco seasoning packet1 package
Produce
- garlic2 clove
- romaine lettuce1 head
- tomato2 piece
Pantry & grains
- taco shell12 piece
- vegetable oil1 tsp
Dairy & eggs
- shredded cheddar cheese1 ½ cup
- sour cream½ cup
Method
- 1
Warm the taco shells on a baking sheet in a 350°F oven for 5 minutes while you prep.
- 2
Heat oil in a large skillet over medium-high heat. Add the beef and cook 5-6 minutes, breaking it up, until no pink remains.
- 3
Stir in minced garlic and cook 30 seconds until fragrant.
- 4
Add the taco seasoning with 3/4 cup water and the drained, rinsed black beans. Simmer 3-4 minutes until thickened.
- 5
Shred the lettuce and dice the tomatoes while the filling simmers.
- 6
Set out the shells, filling, cheese, lettuce, tomato and sour cream so everyone builds their own tacos.
Kitchen note
Leftover filling makes quick quesadilla or nacho toppings for lunch. Serve kids deconstructed taco bowls if they dislike messy shells.Approximate per serving: 620 calories, 34g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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