Cheesy Crunchy Beef & Bean Tacos
These Cheesy Crispy Beef & Bean Tacos are the perfect family friendly dinner- top with your favorite taco fixings and dinner is ready!
Ingredients
- 2 cups taco filling or leftover chili
- 1 cup canned refried pinto beans
- 8 grain-free almond flour tortillas, or flour tortillas
- 1 cup mild cheddar cheese freshly grated (about 4 oz)
- Olive oil for drizzling
- Sliced avocado, sliced radish, sriracha or salsa, for serving
Beef Taco Filling:
- 1/2 teaspoon olive oil
- ½ cup red onion diced small
- ½ cup poblano seeded and diced small
- ½ cup red bell pepper seeded and diced small
- 2 cloves garlic grated on microplane
- ½ teaspoon pink himalayan salt
- 20 turns fresh-cracked black pepper
- 1 Tablespoon taco seasoning
- 1 pound ground beef 85/15 or 80/20
- 1 cup beef broth
Instructions
- Preheat oven to 400 degrees.
- Begin by making Beef Taco Filling if you don’t have leftover filling or chili available. In a large saute pan, warm pan over medium-high heat. Add olive oil, onion, poblano and red pepper.
- Let saute for a couple minutes, stirring occasionally, then stir in garlic and saute for 2 more minutes.
- Move veggies to the exterior circle of the pan. Add ground beef to the middle, pressing down slightly to help brown.
- Add salt, pepper, seasoning atop beef and let sit undisturbed for 1-2 minutes then break up and saute to cook beef through.
- Stir in beef broth and let simmer for 10-15 minutes until liquid is mostly absorbed.
- Set filling aside to partially cool down.
- Meanwhile, line a sheet pan with parchment paper and drizzle olive oil across the parchment paper .
- Warm the canned refried beans and slightly warm your tortillas. Working in batches, build your tacos.
- Add a shmear of refried beans to half of your tortilla, followed with ¼ cup taco filling or chili atop and a sprinkling of cheese.
- Fold tortilla over in half, pressing down to seal. Drizzle tops of tacos with more olive oil.
- Bake on top rack for 8 minutes then carefully flip tacos with a spatula and rotate pan 180 degrees. Bake another 5-8 minutes until both sides are crispy.
- Serve with sliced avocado, sliced radish and a drizzling of sriracha or salsa.