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Beef & Bean Tacos

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

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
Beef & Bean Tacos Recipe photo by Taste of Home

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

  1. 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.
  2. Spoon beef mixture into taco shells; serve with toppings of your choice.

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