North Texas-Style Tex-Mex Beef and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Savory ground beef seasoned with Tex-Mex spices and black beans, served in warm corn tortillas topped with fresh cilantro and lime. This Tex-Mex-inspired taco and burrito recipe, ready in about 30 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz), drained and rinsed canned black beans
• 8 small corn tortillas
• 1/4 cup, chopped fresh cilantro leaves
• 4 lime wedges
• 1/2 cup (optional) shredded cheddar cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix well and cook for another 2 minutes to toast the spices.
4. Step 4: Add 1 can (15 oz) drained and rinsed black beans to the beef mixture and stir to combine. Cook for 3-4 minutes until heated through and slightly thickened.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
6. Step 6: Spoon the beef and black bean filling evenly into the tortillas. Top with 1/4 cup chopped fresh cilantro and 1/2 cup shredded cheddar cheese if using.
7. Step 7: Serve immediately with 4 lime wedges for squeezing over the tacos.