Shredded Beef and Pinto Bean Tacos

We love Taco Tuesday at our house, so we are documenting our weekly taco recipes.

For this recipe, you can use this shredded beef preparation ( ) from your freezer stash, or roast the beef for this recipe specifically.

  • 1lb prepared beef chuck roast, shredded into bite sized pieces. Seasoned with: salt, pepper, paprika, garlic powder, chili powder
  • 1 tbsp olive oil
  • 1 can pinto beans, drained and seasoned with salt, pepper, paprika, garlic powder and chili powder
  • Corn tortillas, olive oil for griddle
  • Toppings: cheddar cheese, avocado, diced tomato, black olives and the hot sauce of your choice

Warm the meat and seasonings in a non-stick skillet with a little olive oil until the meat begins to caramelize. 

Add the drained pinto beans to a non-stick pan with a drizzle of olive oil and the seasonings to warm through.

Brush the corn tortillas with olive oil and griddle the tortillas until slightly golden. Add beans, meat, toppings, your favorite hot sauce and enjoy!


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