Some dinners just feel like a party, even if it’s just you, your favorite playlist, and a plate full of delicious tacos. This recipe for Loaded Beef & Bean Tacos is one of those moments—simple enough for a Tuesday night, but so flavorful you’ll swear it’s a Friday fiesta.
I first made these tacos on a chilly evening when the week seemed endless. I was craving something hearty, satisfying, and a little indulgent, but didn’t want to spend hours in the kitchen. So I pulled out a pound of ground beef, a can of beans, and my secret weapon—seasonings that awaken the taste buds. Once the tortillas were warm, the kitchen smelled of all the good taco nights I’ve ever had.
These tacos aren’t all about the meat. The magic lies in the layers—creamy beans mixed right into the beef, fresh toppings that add a punch, and a tangy sauce to top it all off. Every bite offers the perfect balance of savory, spicy, creamy, and fresh.
For the Beef & Bean Filling:
1 lb (450g) ground beef (80/20 for juiciness)
1 cup canned black beans or pinto beans, drained & rinsed
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup tomato sauce or salsa
1 tbsp olive oil
For Serving:
Small flour or corn tortillas (8–10)
Shredded lettuce
Diced tomatoes
Sliced jalapeños
Grated cheddar or Monterey Jack cheese
Sour cream or Mexican crema
Fresh cilantro leaves
Lime wedges
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Toss in the garlic and let it sizzle for 30 seconds, releasing that gorgeous aroma.
2. Brown the Beef
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned all over, about 5–6 minutes. Drain excess grease if necessary.
3. Spice It Up
Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well so every crumb of beef gets a spicy hug.
4. Add the Beans & Sauce
Stir in the beans and tomato sauce (or salsa). Reduce heat to low and let everything simmer together for 5–6 minutes. This gives the flavors time to mingle and the sauce to thicken slightly.
5. Warm the Tortillas
While the filling simmers, warm your tortillas. You can do this quickly in a dry skillet or wrap them in foil and pop them in a 300°F (150°C) oven for 5 minutes.
6. Assemble & Devour
Spoon the beef & bean mixture onto warm tortillas. Top with shredded lettuce, tomatoes, cheese, jalapeños, and a dollop of sour cream. Sprinkle with fresh cilantro and give each taco a squeeze of lime.
- For more spice: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Fresh ingredients: Swap canned beans for homemade if you have them.
- Crispy tortillas: Fry your tortillas in oil for a few seconds on each side for an irresistible crunch.
These Loaded Beef & Bean Tacos are a real mess—grab a napkin, maybe two, and lean into the drippings. Whether you’re cooking for family, friends, or just yourself, this dinner will turn an ordinary evening into something memorable.
