ByLuke Brown
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Cheesy Beef and Bean Tacos are an easy and delicious dinner recipe that are perfect for stretching a pound of ground beef.
My family likes to have these on Mini street taco tortillas to make them fun for the kids and perfect for an appetizer night or Game Day snack.
This dinner recipe is easy to make inside or outside, but I like making them outside on the griddle for a quicker cook time and easier cleanup!
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Ingredients
- 1 lb ground beef
- 1 chopped onion
- 1/2 tsp salt and pepper
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 16 oz can refried beans
- 24 Mission Street Taco white corn tortillas
- oil
- Shredded cheddar cheese
- Taco toppings
Make Cheesy Beef and Bean Tacos
To start making this recipe, add 1 lb of ground beef and a chopped onion to a griddle over medium high heat. Season the beef with salt, pepper, cayenne, chili powder, cumin, and dried cilantro.
If you prefer to use a Taco seasoning packet you can do that instead of the seasoning blend I use.
Once the beef is cooked through drain the grease well.
After draining the grease from the ground beef, add a can of refried beans, stir well, and lower the heat.
On the other side of the griddle, add some oil. I used avocado oil, but any oil should work. Lay out the tortillas and quickly let them cook on both sides.
I used 24 mini corn tortillas, but any size corn tortillas will work for this recipe.
Next, top the tortillas with shredded cheddar cheese.
Top each one with a spoonful of the beef and bean mixture. Fold the tortillas over and cook on both sides until golden brown and crispy.
Add more oil to the griddle as needed while frying the tacos to help them get nice and crispy.
Lay the tacos out on paper towels to absorb any extra grease.
Serve Cheesy Beef and Bean Tacos
Once the tacos are all made, it’s time to eat! Top tacos with your favorite toppings and enjoy! I like topping them with some homemade Pico de Gallo, sour cream, and taco sauce.
Tips and Frequently Asked Questions
- I like using Mission Street Taco white corn tortillas, but you can use your favorite type of tortilla.
- I used shredded cheddar cheese, but any cheese would be good in this!
- I like topping these withPico de Gallo, sour cream, and taco sauce.
- You can use a taco seasoning packet in place of the seasonings I use, but we prefer this blend to the taco packet.
- If you don’t have a griddle you can make these inside on the stove using a couple of skillets.
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Cheesy Beef and Bean Tacos
Seasoned Ground beef, refried beans, and melted cheddar cheese wrapped in a crispy tortilla make these tacos perfect for a Taco night repeat time and time again!
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Course: Appetizer, Dinner
Cuisine: American
Keyword: Cheesy Beef and Bean Tacos
Servings: 6
Ingredients
- 1 lb ground beef
- 1 chopped onion
- 1/2 tsp salt and pepper
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 16 oz can refried beans
- 24 Mission Street Taco white corn tortillas
- oil
- Shredded cheddar cheese
- Taco toppings fresh Pico de Gallo, sour cream, Taco sauce
Instructions
Add 1 lb of ground beef and a chopped onion to a griddle over medium high heat. Add all of the seasonings and stir well. Drain any grease from the ground beef after it is browned.
Add one can of refried beans to the meat and stir everything together well. Turn the heat down to low.
Add some oil to the other side of the griddle. Lay out the tortillas and quickly cook them on both sides. Top them with shredded cheddar cheese. Top each one with a spoonful of the beef and bean mixture. Fold the tortillas over and cook on both sides until golden brown and crispy.
Lay the tacos out on paper towels to absorb any extra grease. Top tacos with your favorite toppings and enjoy!
Notes
I like to make these on the street taco sized corn tortillas for an easy dinner or Game Day appetizer. This recipe makes 24 mini tacos!
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