Ground Beef Taco Casserole Recipe
May 24, 2026
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Black beans are the protein-and-fiber legume that anchors Latin, Tex-Mex, Cuban, and vegetarian cooking on this site. Canned black beans work for most recipes; dried black beans produce creamier texture and deeper flavor with overnight soaking plus 60-90 minutes of cooking. Reader favorites that use black beans include The Best Ground Beef Chili and Chicken Taco Soup where the beans add protein, fiber, and substance to the dish without changing the dominant flavor profile.
Black beans and pinto beans are interchangeable in most chili and Mexican-style recipes but produce different finished textures. Black beans hold their shape better in long cooks and have a slightly firmer bite. Pinto beans break down more readily and produce creamier finished textures. cilantro is the standard finishing herb for both, since it bridges any Latin-style dish.
Rinsing canned black beans before use removes most of the metallic, sodium-heavy canning liquid. The rinse step takes 30 seconds and dramatically improves the finished dish. The Cuban-style black bean technique skips the rinse intentionally. The starchy liquid thickens the broth into a sauce. But for most American applications, rinsing wins. Combining beans with garlic and cumin bloomed in oil at the start of a cook produces the depth most home black bean recipes lack.
For black bean burgers and patties, the technique is to mash about 2/3 of the drained beans into a paste, then fold in the remaining 1/3 whole for texture variation. Bind with breadcrumbs, an egg, and chopped onion. Pan-fry over medium heat for 4-5 minutes per side until crisp. The smoked paprika in the seasoning is what gives homemade black bean burgers the smoky depth that distinguishes them from the bland store-bought versions. Browse chickpeas, pinto bean, and cumin for closely related cooking applications.
For salads and grain bowls, black beans pair particularly well with lime juice, corn, diced peppers, and a cilantro-lime vinaigrette. The standard quick lunch is 1 can rinsed black beans, 1/2 cup cooked rice, 1/2 cup corn, diced bell pepper, lime juice, salt, and cilantro. 5 minutes of assembly produces a meal-prep lunch that holds for the full week. For a heartier weeknight application of canned black beans, The Best Ground Beef Burrito folds them into the seasoned beef filling alongside rice and cheese.
Yes, for most recipes. Rinsing canned black beans removes excess sodium and the starchy canning liquid, which can make finished dishes taste metallic or overly salty. The exception is Cuban-style black bean dishes where the starchy liquid is kept intentionally to thicken the sauce. For chili, soups, and grain bowls, always rinse.
Black beans hold their shape better during long cooks and have a slightly firmer, earthier flavor. Pinto beans break down more readily, producing creamier textures that work well in refried beans and thicker stews. In most chili and Tex-Mex recipes, the two are interchangeable depending on your texture preference.
Rinse dried black beans, cover with 3 inches of cold water in a pot, bring to a boil, reduce to a simmer, and cook 60 to 90 minutes until tender. The quick-soak method works too: boil for 2 minutes, remove from heat, soak 1 hour, drain, then cook as normal. The overnight soak still produces the creamiest texture.
Cooked black beans, whether from a can or dried, keep in the refrigerator for up to 5 days in a sealed container with some of their cooking liquid. Stored without liquid they dry out faster. For longer storage, freeze in one-cup portions for up to 3 months.
For more legume and Mexican-style bean recipes, see our ranch style bean and chili powder recipes.