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Darn Tacos Recipe

Name: Miles To Go Toos Darn Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef (80/20); 1 cup canned black beans, drained and rinsed; 0.5 cup yellow onion, finely diced; 2 tbs garlic cloves, minced; 1 tbs tomato paste; 0.5 cup beef or chicken broth; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil; 8 count small corn or flour tortillas; 1 cup shredded cheddar cheese; 1 cup green cabbage, thinly shredded; 0.25 cup fresh cilantro, chopped; 2 count limes, cut into wedges; 2 tbs pickled jalapeños (optional); 0.5 cup sour cream or crema; 2 tsp hot sauce (your favorite); 0.25 tsp salt (for tortilla warming); 1 count ripe tomato, seeded and diced; 0.25 count jalapeño, seeded and finely chopped; 2 tbs red onion, finely diced; 1 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.25 tsp salt

Inspired by Miles To Go Too

Time35m

Serves4

We have some of the best darn tacos you‘ll ever try. Come grab some! · We‘ve been told we have the best home-cooking and comfort food in town!

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Ingredients

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Taco Filling (seasoned beef & beans)

1 lb lean ground beef (80/20)

1 cup canned black beans, drained and rinsed

1/2 cup yellow onion, finely diced

2 tbs Garlic cloves, minced

1 tbs tomato paste

1/2 cup beef or chicken broth

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Tuscany sunflower oil

Taco Assembly & Toppings

8 count small corn or flour tortillas

1 cup shredded cheddar cheese

1 cup green cabbage, thinly shredded

1/4 cup Fresh cilantro, chopped

2 count limes, cut into wedges

2 tbs pickled jalapeños (optional)

1/2 cup sour cream or crema

2 tsp hot sauce (your favorite)

1/4 tsp salt (for tortilla warming)

Quick Fresh Pico (optional)

1 count ripe tomato, seeded and diced

1/4 count jalapeño, seeded and finely chopped

2 tbs red onion, finely diced

1 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

Method

Taco Filling (seasoned beef & beans)

Prepare aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add diced onion and sauté 3–4 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds more until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it into small pieces with a spatula. Cook 6–8 minutes, stirring occasionally, until no longer pink and beginning to brown. Drain any excess fat if desired, leaving a little for flavor.

Season and simmer

Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook 1 minute to bloom the spices. Pour in 1/2 cup broth, stir to combine, then add the drained black beans. Bring to a gentle simmer and cook 4–5 minutes until mixture thickens slightly and flavors meld. Taste and adjust salt or spice as needed. Turn heat to low and keep warm while you prepare tortillas and toppings.

Quick Fresh Pico (optional)

Combine the diced tomato, chopped jalapeño, red onion, 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a small bowl. Stir and let sit 5–10 minutes for flavors to marry. Keep refrigerated until ready to serve.

Taco Assembly & Toppings

Warm the tortillas

Warm tortillas in a dry skillet over medium-high heat, 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap in a damp towel and microwave 30–45 seconds. Lightly sprinkle 1/4 teaspoon salt over warmed tortillas if desired.

Assemble tacos

Place a warmed tortilla on a plate. Spoon about 2–3 tablespoons of the beef-and-bean filling onto each tortilla (adjust to preference). Top with a small handful (about 2 tablespoons) of shredded cheddar, a tablespoon of shredded cabbage, a spoonful of pico (if using), a drizzle of sour cream or crema, a few pickled jalapeño slices (if desired), and finish with chopped cilantro and a squeeze of lime. Add a dash of hot sauce to taste.

Serve

Serve tacos immediately while warm with extra lime wedges and hot sauce on the side. Leftover filling can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.

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