Ground Beef Tacos with Fresh Pico and Black Beans

Flavorful ground beef seasoned to perfection, nestled in warm tortillas with a bright, homemade pico de gallo and hearty black beans, all complemented by fluffy cilantro-lime rice.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4.5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.92/serving

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Dairy-Free
• Low-Sugar

Tags

• quick
• sauté
• savory
• fresh
• budget-friendly
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (90/10)
• 1 yellow onion (small, diced)
• 1.5 teaspoon chili powder
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.5 cup water
• 2 Roma tomatoes (diced)
• 0.5 bunch fresh cilantro (chopped)
• 1.5 limes (juiced)
• 1 can black beans (rinsed and drained)
• 1 cup instant white rice
• 11 tortillas
• 1 cup shredded cheddar cheese
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and half of the diced yellow onion. Cook, breaking up the beef with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
2. While the beef cooks, prepare the pico de gallo: In a small bowl, combine the diced Roma tomatoes, the remaining half of the diced yellow onion, 2 tablespoons of chopped fresh cilantro, and the juice of 1/2 lime. Season with a pinch of salt and pepper. Set aside.
3. To the browned beef, stir in 1 1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/2 cup water. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season the beef mixture with salt and pepper to taste.
4. In a small saucepan, combine 1 cup instant white rice with 1 1/2 cups water. Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes, then remove from heat and let stand for another 5 minutes, keeping it covered. Fluff with a fork and stir in the remaining fresh cilantro and juice from 1/2 lime.
5. Rinse and drain the black beans. Warm them in a small microwave-safe bowl for 1-2 minutes or in a small saucepan over low heat until heated through.
6. Warm the tortillas according to package directions (microwave for 15-30 seconds or quickly in a dry skillet).
7. Serve the seasoned ground beef, black beans, pico de gallo, and cilantro-lime rice with the warm tortillas. Top with shredded cheddar cheese, if desired.

Notes

Leftovers for the seasoned ground beef, black beans, and rice can be stored separately in airtight containers for up to 3 days. Reheat components individually and assemble fresh tacos.

Nutrition (per serving)

• Calories: 710
• Protein: 34.1 g
• Carbohydrates: 82.3 g
• Fat: 24.1 g
• Fiber: 7.6 g
• Sodium: 1526 mg
• Saturated Fat: 9.5 g
• Sugar: 4 g
• Cholesterol: 71 mg