Prep Time
10 Mins
Cook Time
25 Mins
Stand Time
5 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.

Step 2

Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Step 3

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.

Chef's Notes

Top these tacos with avocado, pico de gallo, cilantro, sour cream, cheese, or any topping of your choosing! Enjoy!

Ratings & Reviews