Rating: 4.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

It doesn't have to be Cinco de Mayo to enjoy some Mexican-inspired cuisine. These tacos are perfect for any occasion. Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can assemble their own. These tacos get their authentic flavor from cumin and chili powder without raking in the additional sodium content and extra ingredients often found in pre-packaged seasoning mixes. Reviewers have noted the kid-friendly nature of this family dish and we couldn't be happier. Taco night just got a lot easier (and tastier) with this simple recipe!  

Recipe by Southern Living August 2004

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
cook:
25 mins
stand:
5 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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!

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