Bubby and Bean ::: Living Creatively: Not-So-Basic Basic Refried Bean Tacos

This post is sponsored by General Mills, but all opinions are my own.

Even if you've only stopped by here on occasion, you probably know how much I love tacos. Honestly, I've always been a little shocked that "taco" wasn't my first word as a baby. (It was "moon," but that's a whole different kind of post. #hippiechild) And I've shared a lot of taco recipes here over the years, because, well, I eat a lot of tacos. From sweet potato and yogurt avocado sauce tacos to loaded breakfast tacos spilling over with eggs and potatoes, I've pretty much made (or at least eaten) them all. But in this house, there is one taco recipe that is our staple meal, especially in the summertime. It's the one kind of taco that everyone in the family loves eating, and while it's not some extravagantly complicated, eccentric recipe, it's perfect. Some might call them basic, but once you taste them, you know they're far from it.

Not-So-Basic Basic Refried Bean Tacos
Serves 5-6

1 package Old El Paso Stand 'N Stuff Shells (10 Count)
1 can Old El Paso Traditional Refried Beans (16 oz)
2 cups soy "beef" crumbles (optional; may substitute ground beef, or exclude it all together)
1 cup shredded cheddar cheese
1-2 fresh tomatoes, diced
1/2 cup large black olives, sliced
shredded romain lettuce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350 degrees. In a medium saucepan, heat Old El Paso Traditional Refried Beans over low heat. Add spices to beans and stir. (If using soy crumbles, heat in a skillet according to package instructions.) While beans are heating, heat Old El Paso Stand 'N Stuff Shells in oven as directed on package, and prep toppings (tomatoes, olives, lettuce, and cheese). Once beans and shells are heated, divide beans (and soy crumbles, if using) evenly between shells, then tops each with cheese, tomatoes, olives, and lettuce. We like to serve with homemade guacamole or fresh sliced avocado topped with salt and pepper. So good!

When I was growing up, we made good old fashion refried bean tacos just like this, and it was my favorite meal. It's been so much fun to recreate them into a family tradition with my kids. There is nothing better than making the tacos together, sitting outside on our patio, and eating them up on a summer night! (My daughter calls taco nights with this yummy recipe our summer fiestas. The best!) The recipe is so quick and easy too. Every time we're at Walmart, we're sure to stock up on Old El Paso Stand 'N Stuff Shells and Old El Paso Traditional Refried Beans so we have plenty on hand for our frequent taco nights. We love Old El Paso Stand 'N Stuff shells because of their amazing crunch, the fact that we can fit so much goodness inside of them, and because they stand on their own (with sure does make less mess with these little ones.) And Old El Paso Traditional Refried Beans are so full of flavor and add the perfect textured based to our beloved tacos. (We also love Old El Paso Gluten Free Crunchy Shells and Old El Paso Super Stuffer Shells, also both available at Walmart!)