Joybee, What's for Dinner? : Beef and Bean Tacos

A slightly spicy taco filling made with ground beef and black beans.

As you all probably know by now I love taco salad. I make taco salad at least once a month (if not more) but I thought y'all might be tired of seeing taco salad. So this time, I made tacos instead. Tacos are convenient handheld fun meals and the variations are endless. This is one of many possible fillings and it was delicious. Crunchy tacos are my preference but this would be fine in soft shells too.

Beef&Bean #Tacos are are convenient handheld food [Tweet this]

Taco filling is great because it's so versatile. I always make a big batch so there are plenty of leftovers. I've used leftovers in breakfast tacos, burritos, cheese dip, taco salad, and I think of new uses all the time. Even when I'm not feeling creative I can eat the same meal every night if it's tacos.

#Leftover BeefandBean #Taco meat has many uses [Tweet this]

Beef and Bean Tacos

Cook time: 30 minutes

Servings: 6

Ingredients:

1 pound ground beef
5 cloves garlic, minced
1 large onion, chopped
1/2 cup chopped tomatoes
1 very large red bell pepper, chopped
1 jalapeno, diced
1 Tbsp oil
2 cups black beans (or one can, rinsed and drained)
2 tbsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

In a large skillet, over medium heat, cook the ground beef (seasoned with salt and pepper) until browned and cooked through. Remove the meat, drain the grease, and set aside.

You can chop, dice, and mince the following 5 ingredients, or (like I did) blitz it all in a food processor until finely chopped (like salsa).

In the same skillet, heat the oil and then add the garlic, onion, tomatoes, and peppers (season with a little salt and pepper). Cook, over medium heat, until softened and fragrant. Add the beef back to the mixture, and the beans, paprika, and cayenne. Stir well and allow mixture to boil (if there isn't enough liquid from the vegetables add about 1/4 cup of water). Then lower the heat.

Simmer (uncovered) for at least 15 minutes or until much of the excess moisture cooks off and flavors meld. Taste and adjust seasoning.

Makes about 6 servings. Serve in taco shells or as taco salad with lettuce, cheese, and tomatoes.

Enjoy.