Jewish Journal

Recipe: Deluxe (and easy) tacos for Cinco de Mayo

by Julie Bien

May 5, 2014 | 12:22 pm

Photo by MSPhotographic/Shutterstock.com

We have a joke in our family that real Jewish cooking is simply a matter of being able to make boxed/canned/frozen food edible by dressing it up with fresh ingredients. This is how my midwestern mother's taco recipe came to be. It should be noted that my father, a native Angeleno (hi Dad!), requests these tacos every year for his birthday. They may not be autentico, but they are super satisfying! 

(makes 8-12 depending on shell size):


1lb 80/20 ground beef (for cooking newbies, this means 20% fat)

1 can refried beans (NOT the lowfat kind)

1 small can diced mild green chiles

1 packet taco seasoning (I prefer McCormicks)

1 package crispy corn taco shells


Shredded cheddar

Shredded lettuce

Diced tomatoes

Diced onions

Avocado slices

Sliced black olives

Sour cream

Green taco sauce

Red taco sauce


1.  Cook the ground beef in a skillet until browned, and then drain most of the leftover fat. Just don't drain it in your sink--it will destroy your garbage disposal when it solidifies. I've done it. You've been warned.

2. Add the refried beans, green chiles and taco seasoning to the beef, and stir over low-medium heat until hot all the way through.

3. Spoon a few tablespoons of the mixture into each shell, leaving plenty of room for the toppings.

4. Place all the toppings (cheese, lettuce, tomatoes, onions, olives, avocado, sour cream, taco sauce, etc) in bowls on the serving table.

5. Place the tacos on a serving tray and watch them disappear.

Oh man. I really want a taco now...

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Hi. I’m Julie Bien.

I’m a writing, blogging, coffee-drinking machine.

I also have a thing for sustainability, organic gardening, cooking, and easy crafting. I’m like Martha...

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