Beef Tacos with Hatch Chilies and Homemade Pico
These beef tacos are packed with bold flavors and an irresistible texture. Made with a savory taco beef blend, featuring seasoned ground chuck, refried beans, onions, and hatch chilies, they deliver the perfect combination of richness and spice. Toasted tortillas filled with melty jack cheese and the flavorful beef mixture are folded to crispy perfection, making them ideal for a quick dinner or a fun gathering with friends. Serve them with fresh homemade pico de gallo and sour cream for a delicious finishing touch.
Why Add Refried Beans to Beef Tacos?
Refried beans help create a rich, creamy texture that binds the beef together, adding depth and a slightly smoky flavor. They also stretch the filling, making each taco more satisfying and packed with protein and fiber.
What Are Hatch Chilies and Why Use Them in Beef Tacos?
Hatch chilies are known for their mild heat and smoky, slightly sweet flavor. They enhance the taco filling with a subtle spiciness that complements the beef and seasonings perfectly. These chilies add an authentic Southwestern touch to your tacos.
Should I Use Flour or Corn Tortillas for Beef Tacos?
The choice between flour and corn tortillas depends on your preference. Flour tortillas are soft and pliable, holding the filling well, while corn tortillas provide a slightly chewy texture and a more traditional taste. Toasting them in a cast iron skillet enhances their flavor and crispiness.
Ingredients
- For the Taco Beef Blend:
- 1 pound ground chuck
- 1/2 can refried beans
- 1/2 white onion, diced
- 1 (4 oz) can of hatch chilies
- For the Taco Beef Seasoning:
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- For Serving:
- Flour or corn tortillas
- Shredded jack cheese
- Homemade pico de gallo
- Sour cream or homemade guacamole
Instructions
Start by heating a skillet over medium heat. Once the skillet is hot, add the ground chuck to the pan. Use a wooden spoon or spatula to break the meat into smaller pieces, stirring occasionally.
Cook the beef for about 8-10 minutes until it turns brown and no longer has any pink spots. Drain any excess grease carefully to avoid making the mixture too oily.
Once the beef is fully cooked, add the diced white onion and the taco seasoning blend, which includes kosher salt, garlic powder, chili powder, onion powder, oregano, and smoked paprika.
Stir everything together thoroughly so the onions and spices are evenly distributed.
Let the mixture cook for another 2-3 minutes, stirring occasionally. The onions should start to soften, and the spices will release their aroma.
Next, add half a can of refried beans to the skillet.
Using your spoon or spatula, mix the beans into the beef mixture. Stir until the beans are fully incorporated, and the mixture starts to become thicker and creamier. Then, open the can of hatch chilies and pour them into the skillet. Stir well to blend the flavors together, cooking for an additional 2-3 minutes. Turn off the heat and transfer the beef mixture to a bowl so it can cool slightly before assembling the tacos.
While the beef mixture is cooling, heat a cast iron skillet over medium heat. Once the skillet is hot, place a tortilla in the pan and toast it on both sides until lightly golden. Flip the tortilla using tongs to toast the other side evenly.
After toasting both sides, sprinkle a handful of shredded jack cheese evenly over the tortilla. 
Allow the cheese to melt slightly, then spoon a generous portion of the beef mixture onto one half of the tortilla. Fold the tortilla in half, pressing down gently with a spatula to help it stay closed and hold its shape. Let the taco cook for another 1-2 minutes on each side until it becomes golden brown and crispy, and the cheese is fully melted.
Once the tacos are toasted to perfection, remove them from the skillet and place them on a plate. 
Garnish each taco with fresh homemade pico de gallo for added freshness and flavor. Serve them hot with sour cream or homemade guacamole on the side for dipping.
Notes
- For extra spice, add diced jalapeños to the beef mixture or use spicy hatch chilies.
- You can substitute Monterey Jack cheese for a sharper flavor like cheddar or pepper jack.
- Store leftover taco filling in an airtight container in the fridge for up to 3 days.
These beef tacos with hatch chilies are the perfect combination of bold flavors and satisfying textures. Whether you’re making them for a family dinner or a casual gathering, they’re sure to impress with their rich, savory filling and crispy, cheesy tortillas. Serve them with fresh pico de gallo, sour cream, or guacamole for the ultimate taco experience. Try them today and bring a taste of Tex-Mex to your kitchen!
All Recipes
Items Used In This Recipe
Below is a printable recipe card!
Ingredients
Method
- Heat a skillet over medium heat and brown the ground chuck, breaking it apart as it cooks. Once fully cooked, drain any excess grease and add the diced onion and taco seasoning blend.
- Stir and cook for 2-3 minutes until the onions soften. Add the refried beans and mix well until fully combined. Stir in the hatch chilies and cook for another 2-3 minutes, then remove from heat.
- Heat a cast iron skillet over medium heat and toast tortillas on both sides until golden brown. Sprinkle shredded jack cheese on one side of the tortilla, add the beef mixture, and fold it in half. Cook for another 1-2 minutes per side until crispy and the cheese has melted.
- Garnish with fresh pico de gallo and serve with sour cream or guacamole on the side. Enjoy!
Leave a Reply