Calories in Soft Taco With Refried Beans and Beef

These classic tacos are the perfect weeknight meal for the entire family! Make your own beef taco meat with bootleg taco seasoning and refried black beans. Stuff the filling in your favorite toasted taco shells and height with lettuce, tomato, Greek yogurt and thick cut cheddar cheese. Delicious, nutritious and easy to make!

Step-by-Step Instructions

How to brand your own taco seasoning

Making your own taco seasoning is super easy and quick, and you lot likely take almost of the spices in your pantry! But mix together the spices and herbs and shop in an airtight container until you lot're prepare to use. Here's my easy recipe:

• 1 ½ tablespoons chili powder
• 2 teaspoons ground cumin
• one teaspoon smoked paprika (or sweetness paprika)
• 1 teaspoon onion pulverisation
• 1 teaspoon garlic powder
• ½ teaspoon footing black pepper
• Optional add-ins: ane teaspoon Mexican oregano or stale oregano leaves, ¼-one/2 teaspoon crushed blood-red pepper flakes or ¼ teaspoon cayenne pepper, and salt to gustatory modality

It's easy to make, customizable and healthier than most shop-bought taco seasoning packets.

How to make your own taco meat

• Heat a piddling oil in a large skillet. I personally like to use avocado or organic canola oil, simply use whatever you take on mitt.
• Rinse and drain a can of black beans. Dry them off a bit, then add them to the skillet. "Fry" them while using the back of a fork or potato masher to brew the beans. Remove them from the pan and fix aside.
• Add together a pound of ground beefiness or whatever ground meat you accept on hand. Saute the meat while breaking it up into pieces using a wooden spoon, until information technology'due south browned. If y'all're using a higher fat meat, bleed the excess fatty.
• Add the refried beans dorsum to the pan with ¼ cup of water. Add the taco seasoning and simmer for a few minutes. And voila! Y'all take your ain bootleg taco meat with homemade seasoning and refried black beans.

How to build your tacos

Taco making is bang-up considering everyone loves tacos and the filling, shells and toppings are totally customizable.

• Tortillas: I similar to use whole wheat tortillas (grab a lower sodium selection for the kiddos) or corn tortillas. I always toast them in a hot, dry out skillet before building my tacos. If you're up for making your own, here is a dandy recipe.
• Taco Meat: See above for my favorite filling recipe with footing beef and refried beans!
• Toppings: The sky is the limit hither, folks! For this classic recipe, I used shredded romaine lettuce, diced tomato plant, thick cutting shredded cheddar cheese and dollops of apparently Greek yogurt. You could also add together diced or sliced avocado, sliced dark-green onion, diced bong peppers and onions and salsa (tomato salsa, fruit salsa, salsa verde, etc.). Whatever y'all love to put on tacos, put on your tacos!
• Sauce: I feel similar Greek yogurt or sour cream counts every bit sauce, but you could also add hot sauce or taco sauce, fresh lime juice, a mixture of Greek yogurt, sour cream or mayo with lime juice and chopped chipotle chilies, etc. Drizzle away!

In summary: toast your shells, add together your filling and put your favorite toppings and sauce on top. And bask!

Equipment

• A large skillet (not-stick or stainless will work)
• A wooden spoon to interruption upwards the meat as it cooks
• Measuring cups and spoons
• A colander to rinse and drain the beans
• A fork or potato masher to mash the beans
• A cutting board and chef's pocketknife to chop the toppings

Check out my Baby's Offset Foods blog to learn more than well-nigh how to prepare and serve family meals like this i to babies and toddlers using the infant-led feeding method.

More Beefiness Recipes from the Vault:

• Classic BBQ Meatloaf Cups
• Dutch Oven Pot Roast
• Instant Pot Beef and Barley Soup
• Ricotta and Beef Zucchini Curl-Ups
• Sticky Ginger Beef Curt Ribs
• Cheesy Taco Pasta

Print

Beefiness Tacos with Refried Beans

Easy classic beefiness tacos with homemade taco seasoning and refried black beans with all the fixins.

• Prep Time: ten-fifteen mins
• Cook Fourth dimension: x-15 mins
• Total Time: 20-30 mins
• Yield: Makes 8 tacos one10
• Category: Entree, Dinner
• Method: Stove-Superlative
• Cuisine: Mexican-Inspired, American

Taco Meat:

• ane teaspoon oil
• 15-ounce can no added salt black or pinto beans
• 1-pound lean Ground Beef
• ane ½ tablespoons chili pulverization
• 2 teaspoons basis cumin
• ane teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground blackness pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• ¾ teaspoon coarse salt (optional)*

Tacos:

• eight viii-inch corn tortillas or lower sodium whole wheat tortillas, toasted
• ½ cup plain Greek yogurt
• ¼ loving cup shredded cheddar cheese
• 2 medium Roma tomatoes, sliced or diced
• ½ loving cup shredded romaine lettuce

1. Estrus the oil in a large skillet to medium. Add the beans and sauté two-3 minutes. Use the back of a fork to mash the beans. Transfer the mashed beans to a bowl and set aside.
2. To the skillet, add the basis beef. Sauté 6-8 minutes or until beefiness is cooked through to 160 F, using a wooden spoon to intermission the beef into small pieces equally it cooks. Stir in the chili pulverisation, cumin, smoked paprika, onion powder, garlic powder, black pepper and crushed red pepper flakes (if using). Fold in the mashed beans.
3. Scoop out a portion of the taco meat to serve to your baby.
4. *Flavor the remaining taco meat with the table salt, if desired. For adults and older children, serve taco meat stuffed instead of taco shells with cheddar cheese, Greek yogurt, tomatoes and shredded lettuce. Serve immediately.

Notes

For serving babies:

• Ages half-dozen-9 months or babies using the palmer grasp: slice the tortillas and tomatoes in strips; serve thick cutting cheddar cheese shreds; pre-load Greek yogurt with pieces of taco meat onto a baby spoon and let baby feed cocky.
• Ages 9-12+ months or babies using the pincher grasp: slice the tortillas and tomatoes in small cubes; serve thick cut cheddar cheese shreds; serve the taco meat in small chunks; and pre-load Greek yogurt on a baby spoon and let baby feed cocky.

Nutrition

• Serving Size: 1 taco
• Calories: 226
• Sugar: 2g
• Sodium: 78mg
• Fatty: 9g
• Saturated Fat: 3g
• Unsaturated Fatty: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Cobweb: 5g
• Protein: 17g
• Cholesterol: 41mg

Keywords: tacos, beef, entree, dinner, weeknight, stove-peak, skillet, 30 minute meal

Reader Interactions

baurbefure.blogspot.com

Source: https://thehealthyepicurean.com/beef-tacos-with-refried-beans/

Share this post