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Beef & Bean Tacos Recipe

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Food won’t go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. —Simple & Delicious Test Kitchen

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Beef & Bean Tacos Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1 pound ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/4 cup water
2 teaspoons chili powder
12 taco shells, warmed
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

Directions

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. Yield: 6 servings.

Nutritional Facts 2 tacos (calculated without optional toppings) equals 407 calories, 18 g fat (6 g saturated fat), 53 mg cholesterol, 983 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein.

Originally published as Beef & Bean Tacos in Simple & Delicious December/January 2012, p17

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Reviews for Beef & Bean Tacos (6)

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Beef & Bean Tacos

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Reviewed on Apr. 11, 2012 by TracFac

FINALLY - a taco recipe my kids love and ask for again and again!!

Reviewed on Mar. 28, 2012 by jenniemsrich

It was just okay. VERY WET AND SLOPPY!!

Reviewed on Jan. 25, 2012 by Laurie Otto

My husband loved this. I made it with ground turkey and used diced tomatoes with jalapenos. We added sour cream to the optional toppings. Great job S&D Test Kitchen on this one!!!

Reviewed on Jan. 24, 2012 by TiffanyA

Delicious! I used Cheddar Cheese soup because our market didn't have Nacho Cheese soup. I also used regular corn because I'm not very fond of peppers. I have a feeling it might be even better the next day!

Reviewed on Jan. 23, 2012 by AmandaRull

Awesome! Great on tacos or tortilla chips..would be good in a crock pot and served on game day. Yum!

Reviewed on Jan. 07, 2012 by stephanie.haggard

I thought this turned out well. I made for just the hubby and I so we had leftovers. It's very creamy and he thought maybe the Mexicorn overpowered it just a bit. I had to use Cheddar Cheese soup instead of Nacho Cheese which I think affected the flavor but it was still pretty good. We had it in hard taco shells, soft tortilla shells and made some nachos as well. It's very good over tortilla chips with some shredded Mexican-style cheese. We will make again.