Combine ground beef with red beans to make an unforgettable taco night at home! My Red Bean Tacos are an easy way to sneak in a few veggies like onions and bell peppers, too!
We love a good taco night at our house. We recently had friends over for dinner and I made these beef and red bean tacos. Tacos are always an easy go-to when entertaining. For the kids I made them an easy cheese and refried bean quesadilla which they both gobbled up. Ryder even had some of the beef and red bean mixture and seemed to really enjoy it. He definitely loves all the Mexican recipes I cook!
Table of contents
Ingredients
- Ground beef – I use 2 pounds of ground beef with
- Vegetables – You will need an onion, green and red bell pepper for the meat mixture. For toppings you can include shredded lettuce, diced tomatoes, and sliced olives if desired.
- Red beans – One can of red beans, rinsed and drained.
- Tomato sauce – A simple 8 ounce can is all you need.
- Diced Green Chiles – A small can of diced green chiles is all you need.
- Old El Paso Crunchy Taco Dinner Kit – this includes 12 hardshell tacos, taco seasoning and taco sauce.
- Shredded cheese – I love to use Mexican Shredded Cheese that is prepackaged and pre-shredded.
Directions
- In a large skillet begin to brown the ground beef, breaking it up into bite-size pieces. Add in the diced onion and bell pepper. Cook until the beef is brown and no longer pink (about 10 minutes on medium-high heat).
- Preheat the oven to 350 degrees Fahrenheit.
- Add the rinsed and drained red beans to the skillet, tomato sauce, diced green chiles and taco seasoning. Mix well and cook on low for 5 minutes.
- While the taco meat is simmering begin to heat up the taco shells. Unwrap taco shells, place on a cook sheet pulling apart the taco shells slightly. Bake at 350 degrees Fahrenheit for 5 minutes until crisp and golden brown.
- Once taco shells are done carefully scoop in taco meat and top with a generous portion of Mexican cheese. Eat as is or enjoy with additional toppings like shredded lettuce, salsa, slice olives and/or guacamole.
FAQs
With 2 pounds of ground beef you can make about 24 hard shell tacos.
Yes, you can freeze the taco meat. All you need to do is portion the taco meat into a freezer bag, label it, and lay it flat in the freezer. Once you are ready to reheat, simply thaw the day before, and reheat in a frying pan.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I’m making red bean tacos.
- Make Ahead – You can make the meat mixture ahead of time. Then once you are ready to serve the tacos simply reheat the meat mixture and bake the tacos.
- Toppings – The sky is the limit when you are talking about toppings on a taco. Lettuce, tomatoes, cheese, sour cream, guacamole, salsa, olives, etc.
Easy Taco Recipes
If you love tacos, here are a few more of my favorite easy taco recipes.
If you make this beef and bean taco recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Beef and Red Bean Tacos
Equipment
- Stove Top
- Oven
Ingredients
- 2 lbs ground beef
- 1 onion diced
- ½ cup diced green and red bell pepper
- 1 packet Taco seasoning
- 1 can red beans rinsed and drained
- 8 oz. tomato sauce
- 4.5 oz. Old El Paso Diced Green Chiles
- 24 Hard shell tacos
- 2 cups shredded Mexican cheese divided
Taco Toppings
- Shredded lettuce
- Sliced Olives
- Guacamole
- Salsa
- Tomatoes
- Sour Cream
Instructions
- In a large skillet begin to brown the ground beef, breaking it up into bite-size pieces. Add in the diced onion and bell pepper. Cook until the beef is brown and no longer pink (about 10 minutes on medium-high heat).
- Preheat the oven to 350 degrees Fahrenheit.
- Add the rinsed and drained red beans to the skillet, tomato sauce, diced green chiles and taco seasoning. Mix well and cook on low for 5 minutes.
- While the taco meat is simmering begin to heat up the taco shells. Unwrap taco shells, place on a cook sheet pulling apart the taco shells slightly.
- Bake at 350 degrees Fahrenheit for 5 minutes until crisp and golden brown.
- Once taco shells are done carefully scoop in taco meat and top with a generous portion of Mexican cheese. Eat as is or enjoy with additional toppings like shredded lettuce, salsa, slice olives and/or guacamole.
Notes
- Make Ahead – You can make the meat mixture ahead of time. Then once you are ready to serve the tacos simply reheat the meat mixture and bake the tacos.
- Toppings – The sky is the limit when you are talking about toppings on a taco. Lettuce, tomatoes, cheese, sour cream, guacamole, salsa, olives, etc.
Nutrition
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Veronica
I’d love to try the re fried beans.
Jason
Stand ‘N Stuff Soft Flour Tortillas
Kristen
I’d like to try the hot enchilada sauce.
Mirian
I would love to try the stand n stuff soft taco!
Petra V.
I’d try the Jalapeno Slices Pickled and the Cheesy Mexican Rice.
M Clarkson
I love all the taco recipes.
ellen casper
I want to try Stand ‘N Stuff Taco Shells.
Stephanie Davis
That mexican pizza looks amazing! Going to have to add that to our dinner rotation! lol
samantha ramos
The old el paso crunchy tacos sound yummy 🙂
Carolsue
I’d like to try the Easy Cheesy Bean Dip