Ground Beef Fajita Tacos

A skillet with ground beef, black beans, peppers and onions.

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Our "go-to" taco recipe, these Ground Beef Fajita Tacos are the perfect combination of seasoned ground beef, black beans, onions and red bell peppers! Made quick and easy in one skillet, but kept separately so everyone can build their taco just how they like! Pile on all your favorite toppings, these healthy and delicious fajita tacos are ready in 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Mexican

Servings: to 6

Calories: 409kcal

Author: Meryl Downing

Ingredients

1 pound ground beef
1 onion sliced
1 red bell pepper sliced
½ teaspoon kosher salt
8 grinds fresh black pepper
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
½ cup water
1 can black beans drained and rinsed
Taco Fixings - tortillas, cheese, lettuce, tomatoes, scallions, cilantro, salsa, avocado, sour cream or plain yogurt

Instructions

Preheat a large skillet (or a Dutch oven or soup pot) over medium heat. Begin to brown the ground beef, breaking it up with a wooden spoon, about 5 minutes.
When the beef is nearly cooked through but still some pink, move it to one side of the skillet and saute the onions and peppers in the rendered fat on the other side. Season everything with salt and pepper. Stir each side occasionally, about 8 more minutes.
When the beef is fully browned and crispy, you can drain the fat if you like. Add the dried spices and the water to the beef, keeping the veggies separate as best you can.
Push the beef and veggies aside and make a third spot for the black beans. Warm them through a few minutes and it's ready to serve. You can keep the 3 components, the beef, veggies and beans separate so everyone can choose what they like.
Assemble on warmed soft or crunchy taco shells and top with all the fixings!

Notes

Try to Keep the Beef, Veggies and Beans Separate - Veggies contain water, and when that water is released, it keeps the beef from caramelizing. It's better to keep them separate and not stir too often so the beef can remain in contact with the hot skillet and get crispy brown! Plus, if you keep them separate, you give everyone the option to choose what they like!
Bell Peppers and onion can be any color.
Chili Powder, Cumin and Garlic Powder are essential taco spices, paprika and oregano are less important if you don't have them.
Nutrition info does not include tortillas or toppings.

Nutrition