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Beef & Bean Tacos

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • pajamaangel
    Mar 1, 2015

    No comment left

  • luigimon
    Sep 21, 2014

    Yes, this is wet and sloppy. Might be better the next say, but it didn't agree with my husband's tummy.......mine either. I'm not keeping this recipe, no offense.

  • maryonh2o
    Aug 29, 2014

    What! Taco shells from a box? Really?! It's very easy to make your own from fresh corn tortillas.

  • TracFac
    Apr 11, 2012

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

  • jenniemsrich
    Mar 28, 2012

    It was just okay. VERY WET AND SLOPPY!!

  • Laurie Otto
    Jan 25, 2012

    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!!!

  • TiffanyA
    Jan 24, 2012

    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!

  • AmandaRull
    Jan 23, 2012

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

  • stephanie.haggard
    Jan 7, 2012

    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.