Beef Soft Tacos with Mango Salsa


  • Black Beans and Rice
  • 2 tablespoons olive oil
  • 1 onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 4 1/2 cups water
  • 2 (16 ounce) cans black beans, rinsed and drained
  • 2 cups brown rice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1 bay leaf
  • Ground black pepper to taste
  • Mango Salsa
  • 2 cups chopped fresh mango
  • 1 cup chopped red bell pepper
  • 2/3 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Taco Filling:
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1 (8 ounce) package flour tortillas


Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf.

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While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.