Beef and bean taquitos are one of my favorite meals to make for my family. They’re so delicious while also being incredibly budget friendly as they’re made with simple pantry staples. If you have a large family and are trying to save money at the grocery I highly recommend you give this recipe a try!
Why You’ll Love This Recipe
- Budget-friendly
- Feeds a crowd
- Great with crema, salsa or guacamole
- Made with pantry staples
Ingredients For Beef and Bean Taquitos
For the Beans
- Dry pinto beans
- Onion
- Jalapeño
- Garlic
- Bacon grease
For the Ground Beef
- Ground beef
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Smoked paprika
For the Taquitos
- Corn tortillas
- Vegetable oil for frying
How to Make Beef and Bean Taquitos
Make the Beans
Add the beans to a pot and cover with water. Bring to a boil, then reduce heat, cover, and cook for about 2 hours or until tender.
Next, heat up a skillet over medium heat and add the bacon grease. Once melted, add the onion and jalapeño and cook for about 10 minutes, stirring occasionally. Season lightly with salt. Add the garlic and cook for 1 minute.
Using a slotted spoon, transfer the cooked beans to the skillet and mash until thick. Season with salt to taste.
You don’t need to add the broth to the skillet as we want the beans to be thick so they’ll stay inside of the taquitos and not leak out.
Cook the Ground Beef
In another skillet, cook the ground beef over medium heat for 10–15 minutes, breaking it apart as it cooks, until the liquid evaporates and the fat begins to render.
Add the salt, black pepper, onion powder, garlic powder, and smoked paprika. Stir well.
Add the mashed beans to the ground beef and mix until fully combined. Cover and set aside.
Warm the Tortillas
This step is important so don’t skip it. Warming up the tortillas allows them to become soft and pliable so that we can roll them up without them breaking. Warm the tortillas in a skillet over medium high heat for about 5–10 seconds per side until soft. Keep them covered in a clean towel so they stay warm and flexible.
Roll the Taquitos
Add a small amount of the bean and beef filling to each tortilla and roll tightly. Set aside seam-side down.
Fry the Taquitos
Heat up enough oil for frying in a large skillet over medium heat.
Fry 4–5 taquitos at a time for 2–3 minutes, flipping halfway through, until golden and crispy.
Transfer to a paper towel-lined plate and repeat with the remaining taquitos.
Serve the taquitos with your favorite toppings such as salsa, crema or guacamole.
Frequently Asked Questions
Can I use canned beans?
Yes! You can use about 2 ½ cups of cooked pinto beans instead of dry beans. You could also use canned refried beans to make this recipe even quicker to make!
What toppings go well with taquitos?
There’s a variety of options. We like ours with any or all of the following: shreddded lettuce, crumbled queso fresco, salsa, guacamole and crema.
What to Serve with Taquitos
These taquitos are great on they’re own however if you’d like to stretch this meal further I suggest serving it with a side of Mexican rice and your favorite salsa! Maybe even try a refreshing agua fresca such as strawberry horchata to go along with it!
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Beef and Bean Taquitos
Ingredients
For the Beans
- 1 cup dry pinto beans
- 1/2 onion diced
- 1 jalapeno chopped
- 2 cloves garlic minced
- 1 tbs bacon grease
For the Ground beef
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Taquitos
- 26 corn tortillas
- vegetable oil for frying
Instructions
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Add the beans to a pot with 4 cups of water. Bring to a boil, then reduce heat, cover, and cook for about 2 hours or until tender.
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Heat a skillet over medium heat and add the bacon grease. Once melted, add the onion and jalapeño and cook for about 10 minutes, stirring occasionally. Season lightly with salt. Add the garlic and cook for 1 minute.
-
Using a slotted spoon, add the cooked beans to the skillet and mash until thick. Season with salt to taste.
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In another skillet, cook the ground beef over medium heat for 10–15 minutes, breaking it up as it cooks, until the liquid evaporates and the fat begins to render.
-
Add the salt, black pepper, onion powder, garlic powder, and smoked paprika. Stir well.
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Add the mashed beans to the ground beef and mix until fully combined. Cover and set aside.
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Warm the tortillas in a skillet for 5–10 seconds per side until soft and pliable. Keep them covered in a clean towel.
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Add a small amount of filling to each tortilla, roll tightly, and set aside.
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Heat enough oil for frying in a skillet over medium heat. Fry 4–5 taquitos at a time for 2–3 minutes, flipping halfway through, until golden and crispy.
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Transfer to a paper towel-lined plate and repeat with the remaining taquitos.
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Serve with salsa, crema, or guacamole and enjoy!