Beef and Red Bean Tacos

Beef and Red Bean Tacos

Combine ground beef with red beans to make an unforgettable taco night at home! An easy way to sneak in a few veggies too like onions and bell peppers, too!
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 servings
Author: Katie's Cucina


  • 2 lbs ground beef
  • 1 onion diced
  • 1/2 cup diced green and red bell pepper
  • 1 packet taco seasoning from Taco Dinner Kit
  • 1 can red beans rinsed and drained
  • 8 oz. tomato sauce
  • 4.5 oz. Old El Paso Diced Green Chiles
  • 1 Old El Paso Crunchy Taco Dinner Kit 12 hardshell tacos
  • 1 box Old El Paso 12 Crunchy Taco Shells
  • 2 cups shredded Mexican cheese
  • Optional toppings: Shredded lettuce sliced olives, salsa, guacamole


  • 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.
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!