Beef and Bean Taco Topping - Traditional Lunch Version
6
Servings
13
Ingredients
0
Comments
The perfect taco topping for baked potatoes or salad and pairs well with traditional Mexican toppings. It makes a filing, easy meal whatever way you arrange it.
6
Servings
13
Ingredients
0
Comments
Ingredients
- 1 teaspoon Olive Oil
- ½ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- ½ pounds Ground Beef
- 15 ounces drain and rinse Black Beans, Canned
- 1 cup Corn, Frozen
- 10 ounces drain Diced Tomatoes with Green Chiles
- ¼ cups chop Cilantro, Fresh
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 6 cups Tortilla Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pan heat olive oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pan heat olive oil over medium heat.
- Add onions, garlic, cumin, and chili powder and sauté 3-4 minutes until they begin to soften.
- Add ground beef and cook until no longer pink.
- Stir in black beans, corn, and diced tomatoes and heat through.
- Stir in cilantro and season with salt and pepper.
- Serve on top of tortilla chips.