Amazing. Serve with shredded Cheddar cheese, shredded iceberg lettuce, plain Greek-style yogurt mixed with lime juice, or whatever your favorite items for tacos might be.


Recipe Summary

30 mins
55 mins
30 mins
1 hr 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Black Beans and Rice
Mango Salsa
Taco Filling:


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

1154 calories; protein 49.9g 100% DV; carbohydrates 167.2g 54% DV; fat 32.8g 51% DV; cholesterol 74.3mg 25% DV; sodium 1637.4mg 66% DV. Full Nutrition

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My family really liked this dish but there are some issues with the recipe. This recipe will serve 4 very hungry individuals but I would say that it's more appropriate for six. I topped it with Greek yogurt diluted with fresh lime juice as recommend. First off the mango salsa is fantastic. It's perfect the way it is. I found the ground beef mixture to be just a little bland so I added a 1/4 teaspoon of salt to draw out the flavors. I also found it odd that the seasonings were put in with the beef as it browned and the the fat was drained taking many of the seasonings with them. I think I would prefer to brown drain add in seasonings and 1/2 cup of water then cook down until the water is gone. The seasonings would be equally distributed and not weakened. Then there was the rice and bean mix. This is where the major problem was with this recipe for me. First off with 2 cups of uncooked rice 2 cans and beans and the other ingredients that is enough to serve 6 people alone with no other food. Add it into a soft shell and this amount of rice would feed 12. The second thing was that there was too much liquid with the rice and it couldn't be cooked out without making the rice mushy. Plus I think the beans add moisture as well. Usually rice is cooked 2 parts water to 1 part rice and in this recipe it was 2 1/4 parts water plus the moisture from the beans and pepper to 1 part rice. I think a more appropriate ratio would have been 1 3/4 Read More