This comforting bowl of Frijoles Charros combines tender pinto beans, seasoned ground beef, smoky bacon, tomatoes, peppers, and onions simmered in a rich, flavorful broth. Served with crispy golden taquitos, it’s a hearty homemade Mexican meal perfect for lunch or dinner.

Recipe Information

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Servings: 6

Ingredients:

For the Beans

1 lb dried pinto beans

Water for soaking

8 cups water or beef broth

1 bay leaf

1 teaspoon salt (added near the end)

For the Charro Base

½ lb lean ground beef

6 slices thick-cut bacon, diced

1 tablespoon vegetable oil (if needed)

1 medium white onion, diced

4 garlic cloves, minced

2 Roma tomatoes, diced

1 jalapeño, finely chopped

1 poblano pepper, diced

1 serrano pepper, sliced (optional)

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon smoked paprika

½ teaspoon black pepper

1 teaspoon chili powder

1 tablespoon tomato paste

2 cups beef broth

Salt to taste

For Serving

Crispy chicken or cheese taquitos

Chopped cilantro

Diced white onion

Lime wedges

Crumbled queso fresco (optional)

Instructions:

Step 1: Cook the Beans

Rinse the pinto beans and soak them overnight.

Drain and place them in a large pot with fresh water or beef broth and the bay leaf.

Bring to a boil, reduce the heat, and simmer for 60–75 minutes, or until the beans are tender.

Step 2: Prepare the Charro Mixture

While the beans cook, fry the diced bacon until crisp.

Remove the bacon and leave about 2 tablespoons of the rendered fat in the pot.

Add the ground beef and cook until browned.

Stir in the onion, garlic, jalapeño, poblano pepper, and tomatoes.

Cook for about 8 minutes until softened.

Mix in:

Tomato paste

Cumin

Mexican oregano

Smoked paprika

Chili powder

Black pepper

Cook for another minute to toast the spices.

Step 3: Combine Everything

Add the cooked bacon back to the pot.

Pour in the beef broth.

Transfer the cooked beans along with some of their cooking liquid into the meat mixture.

Simmer uncovered for 20–25 minutes, allowing the flavors to meld and the broth to become rich and slightly thickened.

Season with salt to taste.

Step 4: Prepare the Taquitos

Bake or fry the taquitos until golden brown and crispy.

Keep warm until serving.

Step 5: Serve

Ladle the hot Frijoles Charros into large bowls.

Serve with crispy taquitos on the side for dipping.

Garnish with chopped cilantro, diced onion, queso fresco if desired, and a squeeze of fresh lime juice.

Chef’s Tips

Homemade cooked pinto beans provide the richest flavor, but canned beans can be used for a quicker version.

A combination of bacon and ground beef creates the deep, authentic flavor found in many Mexican homes.

For extra smokiness, add a chopped chipotle pepper in adobo sauce.

The stew becomes even more flavorful after resting overnight.

Storage

Refrigerator: Up to 4 days.

Freezer: Up to 3 months.

Reheat: Warm gently over medium heat, adding a splash of broth if needed.

Serving Suggestions

This hearty Mexican favorite pairs perfectly with:

Crispy taquitos

Warm corn tortillas

Mexican rice

Fresh avocado slices

Pickled jalapeños

Homemade salsa verde

Agua fresca or horchata

Final Thoughts

This Authentic Mexican Frijoles Charros with Ground Beef is a comforting, rustic dish packed with smoky bacon, tender beans, savory beef, and fresh vegetables in a rich broth. Served alongside crispy taquitos, it’s a satisfying meal that captures the flavors of traditional Mexican home cooking.