Photo of Chili-beef tacos by WW

Chili-beef tacos

Total Time
38 min
20 min
18 min
Our lean, chili-spiced beef is the perfect filler for all your Mexican cooking needs. Try it in burritos, quesadillas or over baked tortilla chips. Or for more of a veggie forward meal, spoon the mixture into crisp romaine hearts for lettuce wraps or sprinkle it over a bed of mixed greens to make a taco salad. We call for ground chili powder, but you could also use a Mexican seasoning blend. If you choose to use a blend that contains salt, omit the salt called for in the recipe. You could also substitute black beans for the pintos if you’d like.


Chili powder

2 Tbsp, or Mexican seasoning

Ground cumin

½ tsp

Olive oil

1 tsp


1 small, chopped


2 clove(s), minced

Uncooked 93% lean ground beef

8 oz

Canned tomato sauce

8 oz

Canned kidney beans

8 oz, rinsed and drained

Store-bought taco shells

8 medium

Reduced fat sour cream

4 Tbsp


4 tsp, fresh, chopped


  1. Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
  2. To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro. Yields 2 tacos per serving.