Chili Bean Tacos

Back in the day when having a cassette player in your car was BIG TIME, I grooved on drive-thru dining.  My favorite drive-thru foods were tacos and fish sandwiches.  Whenever I had a few extra bucks, I'd hit a drive-thru for dinner and thought I was getting a good meal.  I was so naive.  Also, I had a healthy, young body that could take the abuse and not feel the consequences.

Today, my van's music system automatically connects to my iPhone so I can listen to my favorite jams from a Spotify app.  And drive-thru lanes guide me to Tall Chai Lattes with Soy (no water).  It NEVER crosses my mind to eat food from a window.  My idea of fast food is cracking open a can of beans, popping a cellophane bag of taco shells, and dicing up a couple of toppings.  Wham bam thank you ma'am!


Serves 4

  • 2 (16-ounce) cans Bush's Best Chili Beans
  • 8 taco shells
  • avocado
  • tomato
  • cheddar cheese

Heat the oven to 350°F (180°C) degrees.

Drain off ONE can of chili beans.  Put all the beans in a medium bowl.  Use a masher or hand blender to blend the beans to smooth, semi-chunky consistency.

Chop the avocado and tomato.  Grate as much cheese as you like to use.

Fill each taco shell with beans, avocado, tomato, and cheese.  Place on a baking sheet.

Bake for 5 to 8 minutes, until tacos are hot.  Allow to cool a minute or two before serving.