Fiery Birria-Style Ground Beef Tacos with Spicy Black Beans

Indulge in these quick birria-inspired tacos featuring seasoned ground beef, melted cheese, and a rich dipping consommé, perfectly complemented by flavorful spicy black beans.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.64/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• comfort food
• quick
• sauté
• savory
• spicy

Ingredients

• 1.5 pound ground beef (80/20 lean)
• 1.5 yellow onions (large, divided)
• 4 clove garlic (minced and divided)
• 1 tablespoon chili powder blend
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 2 tablespoon tomato paste
• 1.5 cup beef broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 18 corn tortillas
• 2 cup shredded cheese (Monterey Jack or Mexican blend)
• 0.5 cup fresh cilantro (chopped and divided)
• 2 limes (cut into wedges)
• 2 can black beans (15 ounce each, rinsed and drained)
• 1 red bell pepper (diced)
• 1 tablespoon olive oil

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. While the beef cooks, dice 1 yellow onion and mince 2 cloves garlic for the beef mixture, and dice the red bell pepper and mince the remaining 2 cloves garlic for the black beans. Also, finely chop half of the fresh cilantro and slice the limes into wedges.
2. Drain excess grease from the beef. Add the diced yellow onion (for beef) and 2 minced garlic cloves (for beef) to the skillet and cook until softened, about 3 minutes. Stir in the chili powder blend, chipotle chili powder, ground cumin, dried oregano, and tomato paste. Cook for 1 minute more until fragrant.
3. Pour in 1 1/2 cups beef broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook gently while you prepare the black beans and garnishes, about 5-7 minutes. This will be your birria-style meat and consommé.
4. While the beef simmers, prepare the spicy black beans: In a separate medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the diced red bell pepper and the remaining 0.5 yellow onion (diced), cooking until softened, about 4 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute more.
5. Stir in the rinsed black beans, 1/4 teaspoon salt, and a pinch of black pepper. Add 1/4 cup of chopped fresh cilantro. Cook for 3-5 minutes, allowing flavors to meld. Keep warm.
6. Assemble the tacos: Place a small amount of the birria-style beef mixture on one side of a corn tortilla. Sprinkle with shredded cheese. Carefully dip both sides of the tortilla into the beef consommé (the liquid from the beef mixture in the skillet).
7. Heat a separate clean skillet over medium heat. Place the dipped tortillas in the hot skillet and cook for 1-2 minutes per side until the cheese is melted and the tortilla is lightly crispy. Repeat with remaining tortillas and beef mixture. Keep finished tacos warm.
8. Serve the Fiery Birria-Style Ground Beef Tacos immediately with the remaining consommé for dipping, extra chopped fresh cilantro, diced yellow onion (the portion set aside for garnish), and lime wedges. Enjoy alongside the spicy black beans.

Notes

You can prepare the black bean mixture ahead of time and simply reheat when ready to serve. For extra convenience, pre-shredded cheese saves a few minutes.

Nutrition (per serving)

• Calories: 670
• Protein: 45.3 g
• Carbohydrates: 49.5 g
• Fat: 33.7 g
• Fiber: 10.9 g
• Sodium: 890 mg
• Saturated Fat: 14.1 g
• Sugar: 4.5 g
• Cholesterol: 125 mg