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Chili Cheese Tacos |asimplepantry.com

Chili Cheese Tacos

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12


  • 16 oz Kraft Natural Shredded Cheddar Cheese
  • ½ lb Lean Ground Beef
  • 1 Tbsp Tomato Paste
  • 1 C Canned Petite Diced Tomatoes with liquid
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • ½ C Red Kidney Beans drained and rinsed
  • ½ C Cannellini Beans drained and rinsed


  • Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.
  • In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato paste and stir until thoroughly incorporated.
  • Stir in the diced tomatoes and liquid, then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust seasoning if necessary.
  • Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!