Tuesday, April 17, 2012

Taco Tuesday

Okay, so this isn't a recipe for tacos, but I couldn't come up with a clever name for this post. Burrito Bonanza? LAME. Mexican Monday? Doesn't work because it's posting on a Tuesday. So Taco Tuesday is what you end up with folks. I apologize.

What I don't apologize for is this recipe. What I'm about to share with you is so versatile and lovely and delicious and so...YUMMMMM...you're gonna wanna slap yo' mama. It's a recipe for Bean and Beef Burritos, but you don't have to stuff this filling in just burritos. Oh no, friends. We put this on top of chips to make nachos, use it for a mexican pizza filler, tacos, burritos, by the spoonful - whatever! It's so good.

I also made corn salsa and guacamole, though I didn't take pictures of the guacamole and I'm not sure why. I'll let you guys in on a little secret. I'll do just about anything for good guacamole. Some of my best memories involve guacamole. Like the time, this past December when Danny and I went Christmas shopping and we decided to eat at On The Border and we ordered the
freshly made guacamole. I was literally vibrating with excitement in my seat watching the server put it together...the avocados, red onion, fresh cilantro and lime juice, comparing chunky guacamole and smooth guacamole...OMG. If you could marry a food, I believe my last name would be Amole.

But sadly, this post is not about my favorite food group. Guacamole is a food group, right? I think it deserves a post all it's own. This post is about delicious, saucy, beefy, beany filling to go on your guacamole. Are you ready? Get excited!

We'll start with the beef part of the bean and beef burritos. Get beef. Two pounds of it. Cut an onion and saute it in a little olive oil until it's soft then add your ground beef. Brown it up and drain it.

Then add salt, chili powder and cumin. You're essentially making your own taco seasoning. I like this combo better and I can control the salt. Also, who knows what kinds of additives and preservatives are in those little packets? Don't get it twisted though. Sometimes I do use the packets. I'm no hater.

Once you've added the spices, just stir it up until it's all incorporated. Sometimes I add more chili powder and cumin. I don't know how I decide when I want to do this. It just has to smell burrito-y to me.

Next add your frijoles negros. Black beans for those of you who aren't as culturally awesome as I am. Actually, it just says it on the can. Who needs Rosetta Stone?

If you're using canned black beans, use two cans. Sometimes if I
have dried black beans leftover from a meal I've cooked, I'll use those. We eat beans a lot, so I usually have beans of some kind sitting around my fridge. You'll need around 2 cups.

Now just turn it on low and let the beans heat through and the filling part is all ready for you. Simple and easy. I love meals that are low on maintenance but high on deliciousness.

Now for your corn salsa. This
stuff is addictive. Seriously, you're gonna need an intervention. I'll tell you how I did it last night, so you will have a Plan B when there's no fresh corn available and you just have to have this salsa. But when you can...stick to Plan A. Plan A = fresh corn, lightly steamed and cut off the cob. Yeah, buddy.

Plan B corn salsa...this is the easiest and most delicious salsa I've ever had. Shout out to my Aunt Sandra for feeding it to me last year and getting me hooked. Rotel tomatoes + White shoepeg corn + onion + garlic salt = HO. LEE. GOODNESS. That can be your base to add other flavors (black beans, cilantro, lime juice, avocado...the possibilities are endless) or just eat it as is. You can top things with it, eat it with chips, by the spoonful. It's just good people.

So there you have it! This meal can literally be put together in no time. It's fairly nutritious and absolutely delicious and you will love me forever. This would be a great meal to put together for a little Cinco de Mayo celebration. Just add sombreros and margaritas and you're all set. Adios Amigas!


2 Tbsp olive oil
1 onion, chopped
2 lbs ground beef
2 tsp salt
3 tsp chili powder
3 tsp cumin
2 cans (or 2 cups) black beans

Saute onion in olive oil until soft. Add ground beef and brown. Drain and add back to the pan. Add your spices and incorporate. Add black beans and turn on low to heat beans through.

Serve on flour tortillas, nachos, tacos or just eat it! Top with your favorite toppings.


3 ears of fresh corn, lightly steamed, kernels cut from the cob...or 1 can white shoepeg corn
2 cans Rotel tomatoes
half an onion
2 tsp garlic salt

Mix together and set aside for flavors to marry. Eat on ANYTHING!!!


  1. You're hilarious! And this looks amazing! I've never heard of "white shoepeg corn" ... ??? guess I'll have to look for it next time I'm in the corn aisle!

    Now I'm drooling and all I've got for lunch is triscuits and hummus. Thanks. ;)

    1. Maybe you have heard of white shoepeg corn but you thought it was whatchudoing corn. you hear things differently than most ;)

  2. I do a mexican concoction fairly often in our house...some kind of meat, some beans, chili powder, cumin, onion, then serve it with shredded cheese, sour cream, quac, lettuce, chips and tortillas. Make whatever you want...taco salad, burritos, soft tacos, nachos,etc. I lOVED this salsa! I make my own fairly often but , and I hate to admit it, I never thought about using Rotel! Duh! Chopping toms is no fun and Rotel is WAY better. What a great tip! BTW, we had it two nights in a row...taco salad and then killer nachos. Thanks!

  3. You are so welcome!! Glad I could offer you a time saver. I love the build your own idea. I need to implement that in my own house. Thanks!