Dinner
Gluten-Free Beef and Bean Tacos
Seasoned ground beef and black beans in warm corn tortillas, with your favorite toppings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings (12 tacos)
Times are estimates.
Let’s Get Cooking
Ingredients
For 4 servings (12 tacos)
You’ll Need
- Large skillet
- Wooden spoon
- Colander
- Clean kitchen towel
- Instant-read food thermometer
Method
Brown the Beef
Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles with a wooden spoon, for 6 to 8 minutes, until no pink remains and it reaches 160°F on a food thermometer. Spoon off excess fat.
Season and Simmer
Stir in the chili powder, cumin, paprika, garlic powder, onion powder, oregano and salt and cook for 1 minute. Add the beans and water, bring to a boil, then lower the heat and simmer for about 5 minutes, stirring now and then, until the sauce thickens around the meat.
Warm the Tortillas
Wrap 6 tortillas at a time in a damp paper towel and microwave for 30 to 45 seconds, or heat each one in a dry skillet for 20 to 30 seconds per side. Keep them wrapped in a clean towel.
Build the Tacos
Set out the filling, cheese, lettuce and salsa and let everyone build their own, about 3 tacos each. If a tortilla tears, stack two together.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
The seasoning is mixed from single spices, so there is no packet to check. If you prefer a packet, choose one labeled gluten-free and use it in place of the spices and salt, following the water amount on the package.
Corn tortillas crack when they are cold. Warm them until soft just before eating, and keep them wrapped in a clean kitchen towel so they stay pliable.
Choosing Gluten-Free Ingredients
Use corn tortillas labeled gluten-free; some brands blend in wheat flour. Chili powder is a blend, so check its label as well. If anyone at the table eats flour tortillas or regular taco shells, keep them on a separate plate with their own tongs, and warm the corn tortillas in the microwave or a clean skillet rather than on a griddle that just heated flour tortillas. See the FDA guide to gluten-free labels.
More Recipes to Try
You might also like our gluten-free guacamole, chicken enchiladas and nachos.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate the filling in a covered container within 2 hours and use within 3 to 4 days, or freeze it for up to 3 months. Reheat it in a skillet with a splash of water until steaming hot (165°F). Store toppings and tortillas separately.
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