These Beef Tacos are perfect for a quick weeknight dinner or a weekend gathering with friends.

Imagine juicy, seasoned beef with creamy feta, tender beans, and charred baby corn, all wrapped in a warm tortilla. Each bite of these tacos offers a delightful mix of textures and flavours, creating a taco experience that’s both satisfying and unique.

Whether you’re a seasoned cook or a taco enthusiast looking for a new twist, this recipe is sure to become a favourite in your household. So, let’s get cooking and make these delicious tacos!

Check out my Instagram page for more recipe inspiration! Also, check out my Chicken and Sweetcorn Tacos and Fish Tacos recipes! I also have a tasty Greek Chicken Tacos recipe that uses feta cheese as well!

If you have any leftovers you can make my delicious Feta-Topped Beef Nachos too!

Beef Tacos with Feta and Beans

Beef tacos with feta, beans, charred baby corn, lettuce and pickled onions.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 2 people

Ingredients

  

Ground Beef Filling

• 1 tbsp Olive oil
• 250g Minced beef
• 1 Onion (diced)
• 1 tbsp Chilli powder
• 1/2 tbsp Cumin
• 1/2 tbsp Paprika
• 1/2 tbsp Garlic granules
• 1/2 tbsp Onion granules
• 1 tbsp Tomato puree
• 100ml Beef stock

Pickled Onions

• 1 Red onion (sliced)
• 50ml Red wine vinegar

Toppings

• 200g Kidney beans (or black beans)
• 6 Baby corn (sliced)
• 6 Taco wraps
• 120g Feta cheese (crumbled)
• 100g Lettuce (shredded)
• Fresh coriander (handful)

Instructions

 

• Heat olive oil to medium-high in a large pan. Add the mince and cook for 2 minutes, stirring frequently, until starting the brown. Add in the onion and cook for a further 3-4 minutes until beginning to soften.
• Add the chilli powder, cumin, paprika, garlic granules, and onion granules and cook for a further minute. Add the tomato puree and beef stock. Season with salt and pepper to taste. Bring to a boil and then turn down the heat to medium, stirring occasionally. Cook for 15 minutes until the stock has reduced.
• Meanwhile, add the red onion and red wine vinegar to a small bowl. Add a pinch of salt and leave to pickle while you prepare the toppings (stir frequently).
• Place the kidney beans in a small saucepan and cover with cold water until just covered. Cook on a medium-low heat for 3-4 minutes until warmed through (do not allow them to boil). Drain and set aside.
• Heat a frying pan to medium-high and add the baby corn. Fry for 3-4 minutes until charred. Use the same dry pan to toast the taco wraps. Place each wrap in the pan for 30 seconds on each side.
• Divide the lettuce across the bottom of each taco wrap. Top with the ground beef, kidney beans, and charred corn. Drain the red wine vinegar from the pickled onions and place on top of the tacos. Add the crumbled feta and fresh coriander, and enjoy. (You can add salsa, guacamole, or hot sauce to your liking).

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