Beef N Bean Torta Recipes

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 :

MEXICAN STEAK TORTA

Mexican Steak Torta image

This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.

Provided by Sarah Waltrip

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
¼ cup mayonnaise
½ cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
1 ounce crumbled cotija cheese

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g

BLACK BEAN AND BEEF TOSTADAS

Black Bean and Beef Tostadas image

Just a handful of ingredients add up to one of our family's favorites. Also easy to double for company! -Susan Brown, Kansas City, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 pound lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans, warmed
8 tostada shells
Optional toppings: shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream

Steps:

In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

Nutrition Facts : Calories 392 calories, Fat 14g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 1011mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 10g fiber), Protein 23g protein.

BEEF 'N' BEAN TORTA

Beef 'n' Bean Torta image

This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (15 ounces) pinto or black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops hot pepper sauce
4 flour tortillas (8 inches)
1 cup shredded cheddar cheese
Minced fresh cilantro, salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Steps:

Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

Nutrition Facts : Calories 555 calories, Fat 24g fat (11g saturated fat), Cholesterol 86mg cholesterol, Sodium 1365mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.

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