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Pinto Bean Beef Tacos

Pinto Bean Beef Tacos

Pinto Bean Beef Tacos

Pinto Bean Beef Tacos

  • 1 (15‐ounce) can pinto beans, drained and rinsed
  • 1 1/2 pounds lean or extra‐lean ground beef
  • 1 medium green pepper, diced finely
  • 2 Tbsp. onion, chopped finely
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 2 1/4 tsp. chili powder
  • 1 Tbsp. cumin
  • 2 (8‐ounce) cans tomato sauce
  • 24 taco shells
  • 2 c. lettuce
  •  6 ounces shredded cheddar cheese

Mash beans with enough liquid to make thick puree. Brown ground beef with pepper, onion, sugar, salt, chili powder and cumin. Cook three to five minutes. Stir beef mixture and tomato sauce into bean puree. Cook slowly 30 minutes or until thickened, stirring occasionally. Fill taco shells and top with lettuce and cheese.

* Prepare enough taco shells for the size of your family. You can freeze leftover taco meat in meal-size portions. Or make a taco salad with the leftovers.

Makes 12 servings (two tacos per serving). Per serving: 340 calories, 14 grams (g) fat, 24 g protein, 26 g carbohydrate and 600 mg sodium.

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