Green Chile Beef Tacos with Black Beans

Green Chile Beef Tacos with black beans and corn are a one-pan meal perfect for a Game Day party or a weeknight dinner. This meal comes together in minutes in your nonstick skillet.

    16 tacos
    30 minutes
    15 minutes


  • 1 1/2 pounds lean ground beef
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon cornstarch
  • 1 4-ounce cans green chilies
  • 1 cup black beens
  • 1 cup frozen corn (thawed)
  • 16 crispy taco shells
  • lettuce (for topping)
  • cheese (for topping)
  • tomatoes (for topping)
  • sour cream (for topping)
  • avocado (for topping)
  • cilantro (for topping)

Cooking Directions

  • 1
    In a large Circulon Ultimum Nutmeg 12" Skillet over medium-high heat cook ground beef, onions and garlic until beef is cooked through, breaking up into small pieces with a spatula, about 10 minutes.
  • 2
    In a small bowl stir together the oregano, chili powder, cumin, coriander and cornstarch. Add to the beef and stir to coat. Add the green chiles and cover the pan to cook about 2 minutes until any juices have thickened. Stir in black beans and corn.
  • 3
    Serve in taco shells with lettuce, cheese, tomatoes, sour cream, avocado, cilantro and pickled onions if desired. Meat mixture can be made ahead and/or stored in the fridge for up to 5 days.

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