Search

Beef and bean taco cups

Based on 16 ratings
Sponsored

Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

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!

More delicious ideas for you