Mexican inspired meat and beans just waiting to be wrapped in your favorite shell and topped with avocado, tomatoes, peppers, cilantro, jalapeños, etc. You can even make it vegetarian by using substitute meat crumbles. Customizing for dairy free, gluten free, onion free and even picky eaters is easy with taco night!
Brown the ground beef and onion or shallot in a 12 inch skillet, stirring to break up the meat as it browns. *
If using a higher fat ground meat, drain well.
Add chili powder, cumin and salt (if using) and stir to combine. Let the spices cook for a about 2 minutes over low heat to "bloom," stirring frequently.
Stir in the water to stop the spices from burning.
Add the pinto beans, tomato sauce, and salsa.
Mash some of the pinto beans to make the mixture thicker and the beans less likely to fall out of the "wrapper." Use either a fork or potato masher. (This step is optional.)
Bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes until the liquid is reduced.
Serve in tortillas, over shells, in rice bowls or lettuce wraps with your choice of taco toppings. I especially like sour cream with this meat and beans mixture.
Enjoy!
Notes
This recipe was inspired by Southern Living "Supper Made Simple." I wish I could tell you the date, but mine has. been torn out for many, many years and the date does not appear. Sorry Southern Living - you inspired this recipe! (but the method and changes are mine!)*If doubling the recipe, you will need to use a larger pan. If you do not have a 4-6 quart saute pan, try a Dutch oven that will contain all the ingredients. You may need to simmer for a few extra minutes to. reduce the liquid.