Kidney Bean Tacos Recipes

KIDNEY BEAN TACO BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Transfer to a greased shallow 2-1/2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes. Top with olives, tortilla chips and cheese. Bake 5 minutes longer or until cheese is melted.

THREE BEAN TACOS

Steps:

• Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
• Serve in warm tortillas with your favorite taco toppings.

BEST GROUND BEEF TACOS

Steps:

• Gather the ingredients.
• Heat the cooking oil over medium-high heat.
• When the oil is hot, add the ground beef and onion; use a spatula to break up the beef and cook for about 5 minutes, or until the beef is no longer pink and the onion is softened. At this point, if desired, drain off any excess fat.
• Add the garlic to the beef and onions, sprinkle with salt and pepper, and add the chili powder, cumin, and oregano. Continue to cook for 1 minute.
• Add the tomato paste along with the water or stock and stir to blend. Reduce the heat to low and simmer for about 4 minutes, or until the mixture is reduced and thickened. Taste and adjust the seasonings.
• Serve the beef mixture in warm tortillas or taco shells with the desired toppings.

KIDNEY BEAN TACOS

Steps:

• Saute onion and garlic in olive oil until tender.
• Meanwhile, mash the cooked corn and kidney beans together.
• Combine bean mixture to onion and garlic.
• Add italian and taco seasoning.
• Mix together (turn skillet off).
• Layer cheese, bean mixture and tomatoes in tacos.
• Top with salsa and sour cream.

SPICY KIDNEY BEAN TACOS

Steps:

• Heat the olive oil over medium heat in a large saute pan.
• Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
• Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
• Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
• Heat all the tortillas in this manner and keep covered on a warming tray.
• Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.