Hard-shell Slapdash Tacos
Updated: Apr 24, 2020
Prep: 15 min | Cooking: 15 min | Total: 30 min
Onions, chopped (2/3 cup)
Green bell pepper, chopped (1 cup)
Ground beef (1 lb)
Chili powder (2 tsp)
Red pepper (1 tsp)
Cayenne (1 tsp)
Cumin (1 tsp)
Black beans (one 15-oz can)
Salt (1 tsp for beef, 1 tsp for beans)
Salsa (1 cup)
Hard taco shells
Sour cream (1 spoonful each, optional)
Cheddar cheese, grated
In a lightly oiled skillet, fry onions and pepper on high for about 3 minutes. Add ground beef and cut it up a bit with a spatula. Sprinkle salt, chili powder, red pepper, cayenne, and cumin over the beef, then continuously stir and cut up beef on medium-high heat until all pink is gone.
Drain black beans only somewhat. Pour beans and salt into a small saucepan on medium heat. As they heat, mash the beans around with a fork or potato masher. Do not completely mash.
Stir salsa in with the beef and vegetable mixture.
Dish desired amount meat and vegetable mix into a hard taco shell, then bean mixture, sour cream, and top with cheese. Repeat for remaining taco shells. Serve immediately.