Prep: 10 Mins Cook: 20 Mins

Big Batch Beef Tacos



***old el paso recipe?**

You can freeze half of the filling in this recipe for another very quick weekday dinner solution.

1. In large skillet, brown ground beef over medium-high heat; drain.
2. Combine seasoning mix, beans, salsa and 1 cup water; stir into skillet.
3. Reduce heat to low and simmer 20 minutes until thickened, stirring often; remove from heat.
4. Divide filling, cool and freeze half a batch.

For 12 Tacos:
1. Heat taco shells according to package directions.
2. Spoon about 1/2 cup of the filling into each taco shell.
3. Top with lettuce and cheese, serve immediately.

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