Beef & Bean Tacos {Stretch a Meal With Beans}

The family requested taco's for dinner which I love because it's a super simple meal. While I was preparing the taco meat I decided to toss in some pinto beans to stretch the meat and add a little protein all at the same time. I wasn't sure how this was going to go over since it's a bit different than our plain taco meat filling. 

Plain ground beef tacos can get old, so. I was excited to have Beef & Bean Tacos for a change. I drained and rinsed the pinto beans and then tossed them into the taco meat. And just like that I easily turned one pound of seasoned ground beef into two pounds of taco meat filling.

Since I've become part of Bush's Team Bean I have learned how budget friendly and nutritious beans can be. Lately I've found myself incorporating more beans and whole grains into my family's diet. Sometimes it can be a bit of a challenge, but with this recipe it's really easy. 

I'm learning that beans can and add more protein and fiber to simple everyday recipes, so I've been trying to find new ways too add beans into some of my families favorite dishes. This has actually been a lot easier than I thought it would be. 

We had plenty of taco filling leftover, so I made quick beef and bean burritos for lunch the next day. So you see by just adding one can of pinto beans to my ordinary taco filling, I was able to add some additional protein and fiber plus stretch one meal into two..

In a large skillet, cook ground beef until browned; drain off any grease. Stir in taco seasoning mix and the amount of water called for on the packet and mix thoroughly. 
Drain and rinse the pinto beans and add to the meat mixture carefully blending together.

Bring the beef and bean mixture to a boil, reduce heat to low and simmer for 8 to 10 minutes or until heated through. While your taco mixture is cooking heat the taco shells in the oven. I hang my taco shells upside down on the oven rack for easy heating. Be careful when removing the shells so you don't burn yourself. 

Spoon the beef and bean mixture into taco shells and top with your favorite toppings. I topped mine with sour cream, pico de gallo, lettuce, avocados and queso fresco cheese. I added a little Shrimp Ceviche on the side. 

Beef & Bean Taco's

1 - pound lean ground beef, cooked and drained 
1 - envelope taco seasoning mix, prepared according to packet directions
or use homemade taco seasoning
1 - 16 oz can Bush's pinto beans, drained and rinsed
10 - 12 - taco shells

Toppings:
lettuce
tomatoes
onions
cheddar or queso fresco cheese
pico de gallo
sliced avocados
sour cream
taco sauce
salsa
cilantro

Preheat oven to 350 degrees. In a large skillet, cook ground beef until browned; drain off any grease. 

Stir in taco seasoning mix and the required amount of water called for on the packet, mix thoroughly.Drain and rinse the pinto beans and add to the meat mixture carefully blending together. 

Bring the mixture to a boil, reduce heat to low and simmer for 8 to 10 minutes or until the meat is cooked and the filling is heated through.

While your taco mixture is cooking heat the taco shells in the oven. I hang my taco shells upside down on the oven rack for easy heating. Or use a baking pan to heat the taco shells until hot. 

Cooks Note:  Use leftover taco filling for beef and bean burritos, taco salad, or add on top of tortilla chips with shredded cheese for quick nachos.

Disclosure:  This is a sponsored post. I am a brand ambassador for Bush’s Beans. This is just my way of sharing how versatile, tasty and economical beans can be. #spon #bushbeans