Bell Pepper Tacos are a spicy, delicious way to change up your next taco night. These filling servings of meat and vegetables satisfy the hungriest of crews!
Vegetable Tacos (with or without the meat)
While you can certainly cook up a skillet of vegetables and season it with Mexican spices for a tasty vegetarian taco night, a bit of meat does the job to keep the carnivores happy too.
If going the vegetarian route I typically add in some diced mushrooms. Chopped zucchini and squash also work well, just don’t cook them quite as long, and be sure to add them at the very end to create a filling and colorful dish.
Fortunately, while we are big meat eaters over here, we love vegetables too. I enjoy these vegetable tacos best when made with half vegetables and half meat.
Ground turkey also works well in this recipe. When using ground turkey, I typically increase the amount of seasonings a bit. I recommend making the recipe as written and then tasting the mixture to make sure it is seasoned well enough.
Taco Beef with Bell Peppers and Onions
- ground beef
- taco seasoning mix
- yellow onion
- red bell pepper
- yellow bell pepper
- orange bell pepper
- green bell pepper
- pinto or black beans
- Vegetable Tacos Recipe
- In a large skillet over medium-high heat, cook and crumble the ground beef, sprinkling it with the spices as it cooks. When the meat has cooked about halfway through, about 4 minutes, add the onions and continue cooking for an additional 2-3 minutes.
- Drain any excess grease and add the bell peppers. Cook an additional 4-5 minutes until the peppers begin to soften. Add the beans and stir to combine.
- Continue cooking for an additional 1-2 minutes to warm the beans. Serve over rice or in taco shells.
- Ingredients
- ▢1½ pounds ground beef
- ▢4-6 tablespoons taco seasoning mix
- ▢1 yellow onion cut into ½-inch pieces
- ▢1 red bell pepper cut into ½-inch pieces
- ▢1 yellow bell pepper cut into ½-inch pieces
- ▢1 orange bell pepper cut into ½-inch pieces
- ▢1 green bell pepper cut into ½-inch pieces
- ▢15 ounces canned pinto or black beans drained and rinsed
- ▢2 tablespoons water only as needed
- Instructions
- In a large skillet over medium-high heat, cook and crumble the ground beef, sprinkling it with the spices as it cooks. When the meat has cooked about halfway through, about 4 minutes, add the onions and continue cooking for an additional 2-3 minutes.
- Drain any excess grease and add the bell peppers. Cook an additional 4-5 minutes until the peppers begin to soften. Add the beans and stir to combine.
- Continue cooking for an additional 1-2 minutes to warm the beans. Serve over rice or in taco shells.
- Notes
- Ground turkey also works well in this recipe. When using ground turkey, I typically increase the amount of seasonings a bit. I recommend making the recipe as written and then tasting the mixture to make sure it is seasoned well enough.
- Nutrition
- Calories: 459kcal · Carbohydrates: 23g · Protein: 30g · Fat: 28g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 12g · Trans Fat: 2g · Cholesterol: 97mg · Sodium: 583mg · Potassium: 854mg · Fiber: 8g · Sugar: 4g · Vitamin A: 1817IU · Vitamin C: 129mg · Calcium: 68mg · Iron: 5mg
