Beef, Black Bean, and Tomato Taco Filling

I worked out with someone this week (SHE shall not be named!) who asked Aldon what football game he was talking about and what halftime show this was with Lady Gaga in it! 😂 I equally love that we moved right on to jump squats since no one needs to convince anyone to like something around here, right? Except for ONE THING.

TACOS. In all seriousness, is there someone out there that doesn't like tacos? I actually want to meet you and just ask why that's all. I just want to understand. We can be different, it's ok.

In my house (and I know I'm not alone) we eat tacos weekly and will try almost anything on a taco. This recipe is the classic American style taco meat but with no seasoning packets and extra fuss, just good ingredients and easy to use in a number of ways.

Need a Super Bowl snack for tomorrow? Yes, you can make nachos but how about some stuffed mini bell peppers? Or both!

stuffed mini bell peppers

Stuff taco meat into mini bell peppers for quick and delicious bite-size snacks, sprinkle with Queso Fresco or any shredded cheese if you like, bake for 10-15 minutes at 400°. Top with avocados, hot sauce, and/or salsa! (Or stuff a jalapeño if you can handle the heat!)

Taco Tuesday anyone? To reheat corn tortillas follow Rick Bayless and his fool-proof directions here or warm them up by heating them gently one-by-one in a non-stick pan. (If you don't heat them, they fall apart!)

Classic American Tacos

Baked Potato with taco toppings!

Taco baked potatoes

Taco bowls–the perfect meal prep for your week! Make taco meat, quinoa or rice, greens, and toppings of your choice and build your bowls for the week or prep the parts.

Taco bowls

Here's the basic recipe that can easily be halved and made your way!

Beef, Black Bean, and Tomato Taco Filling
Author: Heather Bursch |
Serves: 12 servings
  • 2 lbs ground beef
  • 4 whole tomatoes, quartered and seeded, then diced
  • 1 tablespoon refined coconut oil (or oil of your choice)
  • 1 onion chopped
  • 1 can black beans drained and rinsed
  • 2 tablespoons ground cumin
  • 4 teaspoons dried oregano
  • 2-4 garlic cloves crushed
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Melt 1 tablespoon oil and add onions, sauté for about 5 minutes until soft and starting to brown lightly.
  2. Add beef and brown while chopping it up into small crumbles. Remove or drain any excess fat from the pan as desired.
  3. When beef is evenly browned and cooked, make a well in the center of the pan and crush garlic cloves and spices in the center. Let them sizzle for about 1 minute until fragrant and stir into meat.
  4. Add beans and tomatoes next and stir to incorporate.
  5. Let meat and tomatoes simmer for at least 5 minutes so tomatoes sauce up a bit and flavors blend together.
  6. Taste and adjust seasoning or add more salt and pepper to bring out the flavors if needed.
Makes 12 servings of meat for bowls and filling for about 30 tacos.

Nutritional Information for Taco Meat

And since the only reason I know it's the Super Bowl is because of fun food and my son, I'm going to go make a grocery list (and figure out who is actually playing!) 😁