Stretch a Meal with Beans! Easy Beef & Bean Taco's

The family requested taco's for dinner a couple days ago. While I was preparing the taco meat I decided to toss in some pinto beans to stretch the meat and add a little protein all at the same time. I wasn't sure how this was going to go over since my family isn't used to having beans mixed in with the taco filling.

I can get a bit bored with the same old tacos, so I was really excited to have Beef & Bean Tacos for a change. I rinsed and drained the pinto beans and then tossed them into the taco meat. And just like that I easily turned one pound of seasoned ground beef into two pounds of taco meat filling.

Since I have become part of Bush's Team Bean I have learned how extremely frugal and nutritious beans can be. Lately I have been trying to incorporate more beans and whole grains into my family's diet. Sometimes it's a bit hard, but other times like with this recipe it's really easy. I am learning that beans can and add more protein and fiber to simple everyday recipes. So what I have been doing is trying to sneak beans in as best I can with my little guy.

And then just simply changing the way I cook some of my usual everyday meals by adding a variety of beans. This is really turning out to be a lot easier than I thought it would be. We had plenty of leftover taco filling so I used it to make quick beef and bean burritos for lunch the next day. So you see just by adding one can of beans to my ordinary taco filling, I was able to add some additional protein and fiber plus stretch one meal into two. Do you have a certain method you use to stretch out meals? If so I would love to hear about it.

In skillet, cook ground beef until browned; drain off any grease. Stir in taco seasoning mix and the required amount of water stated on the taco packet, mix thoroughly. Drain and rinse the pinto beans and add to the meat mixture carefully blending together. Bring the mixture to a boil, then reduce reduce heat to low and simmer for 8 to 10 minutes or until thoroughly heated. While your taco mixture is cooking heat the taco shells in the oven. I hang my taco shells upside down on the oven rack for easy heating. Be careful when removing the shells will be hot.


spoon the beef and bean mixture into taco shells and top with your favorite toppings. I topped mine with sour cream, pico de gallo, lettuce, avocados and queso fresco cheese. I added a little Shrimp Ceviche on the side.

Beef & Bean Taco's

1 - pound lean ground beef
1 - envelope taco seasoning mix
(prepared according to packet directions)
1 - 16 oz can Bush's pinto beans, drained & rinsed
10 - 12 - taco shells

Favorite Taco Toppings
lettuce
tomatoes
onions
cheese, cheddar or ranchero queso fresco
pico de gallo
sliced avocados
sour cream
taco sauce

Preheat oven for heating taco shells (see directions on box). In skillet, cook ground beef until browned; drain off any grease. Stir in taco seasoning mix and the required amount of water stated on the taco packet, mix thoroughly. Drain and rinse the pinto beans and add to the meat mixture carefully blending together. Bring the mixture to a boil, then reduce reduce heat to low and simmer for 8 to 10 minutes or until thoroughly heated. While your taco mixture is cooking heat the taco shells in the oven. I hang my taco shells upside down on the oven rack for easy heating. Be careful when removing becasuse the shells will be hot.

Use leftover taco filling for beef and bean burritos, taco salad or add on top of tortilla chips with shredded cheese for quick nachos.

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Disclosure: I?m excited that I have entered into a paid, formal partnership with Bush?s Beans but the post above isn?t a part of that agreement. This is just my way of sharing how versatile, tasty and economical beans can be.

Tina, The Mom in Mommy's Kitchen