This recipe is perfect for kids because it has no chile, but if you want it hotter add a pinch of ground red chile powder for a bit of heat and some extra flavor.
This taco can be served in either a soft corn tortilla, or a hard corn tortilla that has been fried.
- 1 Tablespoon Olive Oil
- 1 1/2 Pounds Ground Beef
- 3 Minced Garlic Cloves
- 1/3 Cup Chopped White Onion
- 1 Cup Kidney Beans
- 1/8 Teaspoon Ground Cumin
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 Teaspoon Red Chile Powder (Optional)
- Corn Tortillas or Taco Shells
- 3/4 Cup Shredded Cheddar Cheese (Optional)
- 1/2 Cup Diced Roma Tomatoes
- Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.