Beanie Taco Meat Recipes

BEEF AND BEAN TACO CHILI

Beef and Bean Taco Chili image

This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (4 quarts).

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 pound lean ground beef (90% lean)
2 large onions, diced
2 envelopes reduced-sodium taco seasoning
3 cans (15 to 16 ounces each) black beans, undrained
3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) no-salt-added tomato sauce
1 teaspoon reduced-sodium beef bouillon granules
Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips

Steps:

In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.

TACO MEAT

Taco Meat image

This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.

Provided by Natalie

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 2.8 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 620.5 mg, Sugar 1.9 g

30 LEFTOVER TACO MEAT RECIPES

30 Leftover Taco Meat Recipes image

Unique ways to use up leftover taco meat including this delicious taco lasagna recipe!

Provided by Everyday Family Cooking

Categories Main Entrees

Time 45m

Number Of Ingredients 7

Ingredients

12 lasagna noodles
1 pound leftover taco meat
1 (16 ounce) sour cream
1 (24 ounce) jar favorite salsa
1 (16 ounce) can refried beans
2 cups Mexican cheese
3 greens onions, chopped and green and white parts separated

Steps:

Preheat your oven to 350 degrees.
Cook lasagna noodles according to package. Drain and set to the side.
Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
Uncover and cook for another 5 minutes. This will melt the cheese on top.
Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BEEF & BEAN TACOS

Beef & Bean Tacos image

Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/4 cup water
2 teaspoons chili powder
12 taco shells, warmed
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

Steps:

In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

Nutrition Facts :

BEANIE TACO MEAT

Beanie Taco Meat image

This is the taco meat that my grandma use to make me when I was a kiddo. I make it now for my kiddo, we use it in tacos, burritos, frito pie, nachos, taco salad, and to top tators.

Provided by billysarmylife

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 1/2 ounce) can chili beans (I use Bush's Magic Chili Starter medium spice Texas style)
1/4 cup diced yellow onion
2 tablespoons miced garlic
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 cup water
1 lb ground beef
1/2 teaspoon garlic salt

Steps:

Place yellow onion, garlic, and ground beef in a frying pan on medium heat.
Break up hamburger into fine pieces with a spatula and cook until hamburger is brown.
Drain off excess fat.
Add chili powder, worcestershire sauce, Bush's Magic Chili Starter, water and garlic salt.
Simmer uncovered for about 20 minutes or until thickened to desired consistency.
Then use as you would like, or can be frozen to use later.

Nutrition Facts : Calories 432.6, Fat 18.2, SaturatedFat 6.9, Cholesterol 77.1, Sodium 418, Carbohydrate 35.9, Fiber 7.3, Sugar 1.2, Protein 31.9

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