Beef and bean taco cups

Based on 14 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
350 g ground beef
100 g canned pinto beans
100 g canned black beans
200 g Mexican salad mix
12 corn tortillas (small)
onion
½ tsp chili powder
½ tsp paprika powder
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp dried oregano
1 tsp sugar
3 tbsp tomato paste
50 g feta cheese
limes
70 ml olive oil
1 tsp chili sauce
pepper
salt
olive oil for frying
sour cream for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
174
Protein
7 g
Fat
10 g
Carb
16 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
    • 100 g pinto beans
    • 100 g black beans
    • 350 g ground beef
    • ½ tsp chili powder
    • ½ tsp paprika powder
    • ½ tsp ground cumin
    • ¼ tsp cayenne pepper
    • ½ tsp dried oregano
    • 1 tsp sugar
    • 3 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.
    • 12 corn tortillas
    • 50 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
    • 70 ml olive oil
    • 1 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.
    • 200 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!