• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Recipes » Mexican

Beef and Red Bean Tacos

Published: Apr 27, 2015 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

35 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
Jump to Recipe Print Recipe
Beef and Red Bean Tacos

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!

Three Beef and Red Bean crunchy tacos on a white plate with recipe title on image.

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
  • Directions
  • FAQs
  • Tips & Tricks
  • Easy Taco Recipes

Ingredients

Old El Paso taco kid with avocados, tacos sauce, and diced green chiles.
  • 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.
Three crunchy tacos with beef and cheese stacked on two white plates.

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

How many people does this taco recipe feed?

With 2 pounds of ground beef you can make about 24 hard shell tacos.

Can you freeze taco meat?

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.

Taco rack holding crunchy tacos stuffed with ground beef, beans, and cheese.

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

Tacos stacked on two white plates filled with meat and cheese.

If you love tacos, here are a few more of my favorite easy taco recipes.

  • 70 Taco Recipes
  • Slow Cooker Chicken Tacos
  • Beef & Refried Bean Baked Tacos
  • Grilled Chicken Tacos
  • Ground Beef and Chorizo Baked Tacos

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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Beef and Red Bean Tacos

Beef and Red Bean Tacos

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!
5 from 1 vote
Print Pin Save Saved! Rate
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 servings
Calories: 195kcal
Author: Katie

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

Serving: 1g | Calories: 195kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 288mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Strawberry-Raspberry Nutella Dessert Tacos
Open-Faced Mexican Breakfast Tacos »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Vero M

    May 04, 2015 at 2:35 am

    The buffalo chicken tacos sound so good!!

    Reply
  2. Bridgett Wilbur

    May 03, 2015 at 9:07 am

    I would love to try the old el paso refried beans.

    Reply
  3. BlackAsphodel

    May 02, 2015 at 7:56 pm

    I’d like to try the Flour Tortillas, 8-count for Burritos.

    Reply
  4. Laura Azevedo

    May 02, 2015 at 5:25 pm

    Old El Paso® Refried Beans

    Reply
  5. Bianca Rogoveanu

    May 02, 2015 at 3:51 pm

    Stand ‘N Stuff™ Taco Shells

    Reply
  6. Erika W.

    May 02, 2015 at 12:25 pm

    I would like to try the Stand n Stuff Flour Tortilla shells.

    Reply
  7. Soha MOlina

    May 02, 2015 at 1:03 am

    I wanna try Taco Shells.

    Reply
  8. Denise L

    May 01, 2015 at 1:16 pm

    I didn’t know they sold Fresh Salsa. I’d like to mix that with iipe avocados for a quick & easy guacamole.

    Reply
  9. Barbara Montag

    May 01, 2015 at 11:58 am

    I would like to try the Stand N Stuff Taco Shells.
    These are the perfect shape!
    thank you

    Reply
  10. Laura J

    April 30, 2015 at 8:18 pm

    Oh I would love to get the Stand ‘N Stuff™ Soft Flour Tortillas and make the Slow-Cooker Creamy Chicken and Green Chile Tacos!  Would love to use the Avocados to make the New York Deli Guacamole Recipe to put on top!  Oh that would be so good! 

    Reply
  11. Christy Spurlock

    April 30, 2015 at 6:55 pm

    Margarita Cupcakes

    Reply
  12. Tara

    April 30, 2015 at 4:34 pm

    Crunchy taco shells for me!

    Reply
  13. Sean

    April 30, 2015 at 2:51 pm

    I’d get the Stand And Stuff Taco kit! YUM!!!

    Reply
  14. Alina

    April 30, 2015 at 2:50 pm

    We love Old El Paso products in our household. I would love to get the tostada shells for our next fiesta!

    Reply
  15. ET Pruitt

    April 30, 2015 at 2:11 am

    I want to try the Fajita Dinner Kit. 

    Reply
  16. Birdiebee

    April 29, 2015 at 11:41 pm

    I would like to try the Bold Nacho Cheese Stand ‘N Stuff Taco Shells. 

    Reply
  17. Carol at Wild Goose Mama

    April 29, 2015 at 7:38 pm

    Well you can’t beat tacos as an all time winner. I use Old El Paso products particularly the beans.

    Reply
  18. Sarah Hayes

    April 29, 2015 at 3:46 pm

    id like to try the refried beans 

    Reply
  19. Natalie

    April 29, 2015 at 1:54 pm

    I want to try the Stand ‘N Stuff Soft Flour Tortillas

    Reply
  20. Nancy

    April 28, 2015 at 9:50 pm

    I’d like to try their Gordita Dinner Kit.

    Reply
« Older Comments
Newer Comments »
5 from 1 vote (1 rating without comment)

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Glass baking dish filled with peach cobbler resting on a striped dish cloth.
    Old Fashioned Peach Cobbler
  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Grilling Recipes

  • Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.
    Bruschetta Chicken Pasta
  • White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.
    Grilled Chicken Strips
  • Thinly slices of steak on a white plate with steak juice on plate.
    Grilled Flank Steak
  • Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.
    Grilled Pork Tenderloin

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

35 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.