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3 medium bell peppers

1 yellow onion

2 tbsp garlic

4 green chilis (substitute with your favorite hot peppers)

3 lbs Ground beef

1 can black beans, drained

3/4 cup tomato sauce

⅔ c instant rice

1 packet Taco seasoning (or your own blend, see below)

1 tbsp Olive oil

3c shredded cheese (optional)


  1. On med-high heat, brown the beef in a large skillet. While beef is browning, dice the vegetables.

  2. Once the beef is browned, lower heat to a minimum, remove beef from the pan and add the veggies and taco seasoning, cook only halfway.

  3. Add beef, rice, tomato sauce and beans to the skillet, cook until the rice has absorbed the liquid and is tender. Roughly 10-12 minutes. Add salt and pepper as needed at the end, premade taco seasoning is loaded with salt!

  4. Top with the cheese and cover with a lid to melt, otherwise, if it is an ovensafe pan put it in a preheated 425F oven for 4-5 minutes. Let it sit covered for5-10 minutes for flavours to meld. (Like a stew, it’s better the next day) This recipe freezes very well.

Use this for soft/hard shell tacos, burritos, a tortilla dip. If there are any leftovers, use them for nacho toppings! Serve with your favourites, salsa, sour cream, guacamole, salsa verde, chimichurri or just straight up.

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