Beef and bean taco cups

Beef and bean taco cups

Based on 16 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
58⅓ g
ground beef
16⅔ g
canned pinto beans
16⅔ g
canned black beans
33⅓ g
Mexican salad mix
2
corn tortillas (small)
onion
tsp
chili powder
tsp
paprika powder
tsp
ground cumin
tsp
cayenne pepper
tsp
dried oregano
tsp
sugar
½ tbsp
tomato paste
8⅓ g
feta cheese
limes
11⅔ ml
olive oil
tsp
chili sauce
pepper
salt
olive oil for frying
sour cream for serving
MetricImperial

Utensils

frying pan, oven, colander, rubber spatula, cutting board, knife, muffin tin, citrus press, large bowl, whisk

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How-To Videos

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Nutrition per serving

Cal174
Fat10 g
Protein7 g
Carb16 g
  • Step 1/5

    Preheat the oven to 180°C/370°F. Peel and dice onion. Drain and rinse canned beans. In a frying pan, heat olive oil and sauté diced onion. Add ground beef and fry for approx. 1 – 2 min. Add chili powder, paprika powder, ground cumin, Cayenne pepper, dried oregano, and sugar and season with pepper and salt. Mix well and fry for another 2 – 3 min. Stir in pinto beans, black beans, and tomato paste, then remove frying pan from heat.
    • onion
    • 16⅔ g pinto beans
    • 16⅔ g black beans
    • 58⅓ g ground beef
    • tsp chili powder
    • tsp paprika powder
    • tsp ground cumin
    • tsp cayenne pepper
    • tsp dried oregano
    • tsp sugar
    • ½ tbsp tomato paste
    • pepper
    • salt
    • olive oil for frying
    • frying pan
    • oven
    • colander
    • rubber spatula
    • cutting board
    • knife

    Preheat the oven to 180°C/370°F. Peel and dice onion. Drain and rinse canned beans. In a frying pan, heat olive oil and sauté diced onion. Add ground beef and fry for approx. 1 – 2 min. Add chili powder, paprika powder, ground cumin, Cayenne pepper, dried oregano, and sugar and season with pepper and salt. Mix well and fry for another 2 – 3 min. Stir in pinto beans, black beans, and tomato paste, then remove frying pan from heat.

  • Step 2/5

    Cut corn tortillas into rounds to fit muffin tin cups, if necessary. Place rounds into muffin tin, so that tortillas form cups. Add beef-bean mixture to the taco cups and crumble feta cheese over it. Bake at 180°C/370°F for approx. 10 – 12 min.
    • 2 corn tortillas
    • 8⅓ g feta cheese
    • muffin tin

    Cut corn tortillas into rounds to fit muffin tin cups, if necessary. Place rounds into muffin tin, so that tortillas form cups. Add beef-bean mixture to the taco cups and crumble feta cheese over it. Bake at 180°C/370°F for approx. 10 – 12 min.

  • Step 3/5

    Meanwhile, juice limes. In a large bowl, whisk together lime juice, olive oil, and chili sauce. Season with salt.
    • limes
    • 11⅔ ml olive oil
    • tsp chili sauce
    • salt
    • citrus press
    • large bowl
    • whisk

    Meanwhile, juice limes. In a large bowl, whisk together lime juice, olive oil, and chili sauce. Season with salt.

  • Step 4/5

    Add Mexican salad mix to the bowl and gently toss to combine.
    • 33⅓ g Mexican salad mix
    • rubber spatula

    Add Mexican salad mix to the bowl and gently toss to combine.

  • Step 5/5

    Remove muffin tin from the oven and top taco cups with the Mexican salad mix. Serve with sour cream, if desired. Enjoy!
    • sour cream for serving

    Remove muffin tin from the oven and top taco cups with the Mexican salad mix. Serve with sour cream, if desired. Enjoy!

  • Enjoy your meal!

    Beef and bean taco cups

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