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Soft beef tacos topped with sliced avocado, jalapeños, cilantro, and cheese on a dark plate, with lime wedges on the side and a light cloth napkin in the background.

Beef Soft Tacos Recipe

These beef soft tacos are an easy and flavorful weeknight dinner that’s ready in under 30 minutes. Packed with seasoned ground beef, black beans, and fresh veggies, they are hearty, customizable, and perfect for taco night!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings
Calories: 311kcal
Author: Sandra

Ingredients

  • 1 lb ground beef Note 1
  • 1 small onion diced (Note 2)
  • 1 bell pepper diced (Note 3)
  • 1 packet taco seasoning or homemade seasoning blend (Note 4)
  • 1 15 oz can black beans undrained (Note 5)
  • 8 small corn or flour tortillas Note 6
  • 1 cup cheddar cheese shredded
  • Sour cream for serving (optional)
  • Fresh cilantro chopped (optional)

Instructions

  • In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon or spatula as it cooks. Drain excess fat if necessary. (Note 7)
    1 lb ground beef
  • Add the diced onion and bell pepper to the skillet with the beef and sauté for 4-5 minutes, until softened and slightly translucent. (Note 8)
    1 small onion, 1 bell pepper
  • Stir in the taco seasoning and entire can of black beans (including the liquid) and cook for another 4-5 minutes, allowing the flavors to blend and the sauce to thicken slightly.
    1 15 oz can black beans, 1 packet taco seasoning
  • Warm the tortillas in a pan or microwave. Spoon the beef and black bean mixture into each tortilla, then top with shredded cheddar cheese, sour cream, and fresh cilantro if desired. (Note 10)
    8 small corn or flour tortillas, 1 cup cheddar cheese, Sour cream, Fresh cilantro

Notes

  1. We recommend 80/20 ground beef (80% lean, 20% fat) for this recipe, as it provides the perfect balance of flavor and juiciness.
  2. A small onion typically yields about 1/2 cup of diced onion.
  3. Any color of bell pepper will work for this recipe, but red, yellow, or orange bell peppers add a touch of sweetness.
  4. If you'd like to make your own taco seasoning, combine:
    1 tablespoon chili powder
    1 teaspoon cumin
    1 teaspoon paprika
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ½ teaspoon oregano
    ¼ teaspoon cayenne pepper (optional for heat)
    ½ teaspoon salt
    ¼ teaspoon black pepper
    Use 2-3 tablespoons of this blend in place of a taco seasoning packet.
  5. Feel free to substitute pinto beans if you prefer a different type of bean or are out of black beans.
  6. You can use either flour or corn tortillas. Flour tortillas are softer, while corn tortillas are more traditional.
  7. Drain excess fat from the skillet after cooking the ground beef to prevent greasy tacos.
  8. Cut the veggies into similar-sized pieces for even cooking.
  9. If the taco mixture looks too dry, add a tablespoon or two of extra water or beef broth to loosen it up.
  10. To prevent tortillas from tearing, warm them before serving, which makes them more pliable. 
    Microwave: Place tortillas on a plate and cover with a damp paper towel. Microwave for 30-45 seconds until warm and pliable.
    Pan: Heat a dry skillet over medium heat and warm each tortilla for about 20-30 seconds per side until lightly browned.

Nutrition

Calories: 311kcal | Carbohydrates: 20g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 705mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 22mg | Calcium: 158mg | Iron: 3mg