Mixed Up Tacos

Shake up your taco routine. This combo works as a taco filling or as a taco salad base. No two bites are the same with this fun mix of ingredients. It can make for a one-pot supper as veggies are mixed in with the meat. Once you have your ingredients lined up, this comes together quickly. Vegetarian? Skip the meat and add an additional can of beans for a satisfying taco base.
Course Main Course
Cuisine Mexican


  • 1 lb. ground beef
  • 1 bunch chard or kale stems removed and chopped (I used Red Russian kale)
  • 2 15- oz cans black or red kidney beans—drained and rinsed
  • 10 oz bag of frozen corn pull early so it thaws
  • 1 can black olives drained and cut in half
  • 1 Tbsp. Taco or Fajita seasoning
  • 1/2 c. raisins
  • 2 green onions chopped
  • Tortillas Mixed Greens or Taco Shells


  • Lettuce
  • Chopped Tomatoes
  • Sliced Radishes
  • Shredded Cheese
  • Smoky Salsa
  • Hot Sauce
  • Avocado


  • Place ground beef in a large skillet. Cover and cook until meat has browned. Drain the fat from pan.
  • Add in chopped greens. Cook for five minutes stirring occasionally.
  • Add beans, corn, olives, taco seasoning. Cook, stirring frequently, until corn has cooked through. Stir in raisins and green onions.
  • While the filling is cooking, warm tortillas in a separate pan. Lightly toast on both sides.
  • Load tacos with toppings!


We serve this meal “choose your own adventure” style. People made taco salads, wrapped it up burrito style in a flour tortilla or broke up a crispy taco shell to make nachos.
¡Buen provecho!
Keyword Burrito, Nachos, Taco, Taco salad

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