Beef and Bean Street Tacos
Hand-held soft tacos, stuffed with a spicy blend of savory beef, beans, green chilies, and chipotle chilies. There’s so much flavor, depth, and complexity in every bite – you need little else. I added some creamy queso fresco and salsa and it was perfection.
These street tacos are fiery and smoky at the same time. You can thank the green chilies and chipotle chilies for that! And, depending on how much you use of each (and if you buy hot green chilies) you can make these tacos mild or incredibly spicy.
I used ground beef, but if you’re a poultry fan, you can swap in 1 pound of ground chicken or ground turkey.
I used pink chili beans, but any chili beans will work here. And if you only have regular canned beans, drain and rinse them before using. Don’t drain the chili beans! They have incredible flavor.
Beef and Bean Street Tacos
Ingredients
- 1 pound lean ground beef
- 1 tablespoon taco seasoning of choice
- 7- ounce can diced green chilies
- 1 tablespoon minced chipotle chilies in adobo sauce, or more/less to taste
- 15- ounce can chili beans of choice
- Salt and freshly ground black pepper
For serving
- Soft taco tortillas
- Salsa
- Shredded Mexican cheese, or crumbled Mexican cheese (such as queso fresco, Cotija, Oaxaca)
- Fresh cilantro
Instructions
- Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the taco seasoning and stir to coat. Add the chilies and chipotle chilies in adobo and stir to coat.
- Cook for 1 minute. Add the beans with the chili sauce from the can and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until the liquid is reduced. Season to taste with salt and pepper.
- Serve the beef and bean mixture on the tortillas with desired toppings.