Refried Beans and Ground Beef (No Lard, No Bacon Grease)
Sneak Preview: This refried beans and ground beef recipe combines pinto beans, lean ground beef, onion, jalapeño, and a handful of pantry seasonings into a spicy Tex-Mex filling. Plan on a longer, mostly hands-off cooking time, depending on how you cook the beans and how long you let the mixture simmer.
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The first time I tasted Mexican food (straight out of a can from my mom’s pantry), it didn’t leave a great impression. Once I married a Texan, though, I learned what it was supposed to taste like—bold, hearty, and meant to be shared.
These refried beans with ground beef fit right in, delivering plenty of flavor without using lard or bacon grease. The richness comes from the beans, beef, and seasonings themselves, making this a practical, everyday recipe that works just as well for burritos.
Double the batch if needed. This recipe scales easily and reheats well with a splash of water.
Ingredients & Substitutions
• PINTO BEANS: Dried for best texture; canned (rinsed and drained) works in a pinch.
• GROUND BEEF: Lean is ideal; turkey or sausage also work well.
• OYSTER SAUCE: Adds umami; substitute with soy sauce or hoisin.
• TOMATO PASTE: Tube is convenient; canned is fine—freeze leftovers.
• JALAPEÑO PEPPER: Use fresh (I freeze mine); pickled is a good swap.
• ADOBO SEASONING: Substitute with garlic powder, black pepper, and ground oregano.
Step-by-Step: Refried Beans and Ground Beef
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Refried Beans and Ground Beef (No Lard, No Bacon Grease)
Ingredients
- 1 pound (454 g) dried pinto beans
- 1½ teaspoons salt
- 1 pound (454 g) lean ground beef
- 2 cloves garlic, minced
- 1 (50 g) large egg
- ¼ cup (37 g) oyster sauce
- 1 tablespoon tomato paste
- 1½ teaspoons Worcestershire sauce
- ½ (75 g) large onion, coarsely chopped
- 1 small jalapeño pepper, chopped
- ½ teaspoon Adobo seasoning
Instructions
- Cook the Beans: Soak and cook 1 pound (454 g) dried pinto beans according to the package, adding 1½ teaspoons salt after they’re tender.
- Prepare the Beef: In a bowl, mix 1 pound (454 g) lean ground beef, 2 cloves garlic, minced,1 (50 g) large egg, ¼ cup (37 g) oyster sauce, 1 tablespoon tomato paste, and 1½ teaspoons Worcestershire sauce. Refrigerate while beans cook.
- Brown the Meat: When the beans are nearly cooked, cook the beef mixture with onion and jalapeño in a skillet over medium heat until browned. Drain excess grease.
- Mash and Simmer: Combine beans and meat in one pot. Mash to desired consistency using a potato masher or immersion blender. Add reserved bean liquid or water as needed. Season with ½ teaspoon Adobo seasoning and simmer for at least 30–45 minutes, or longer for a creamier texture. Serve warm.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Serving Ideas
- Classic Burrito: Wrap in a warm tortilla with cheese, salsa, and sour cream.
- Tex-Mex Dip: Serve with tortilla chips for a crowd-pleasing appetizer.
- Loaded Nachos: Spread over tortilla chips, top with melted cheese and jalapeños.
Final Thoughts
These refried beans with ground beef are a must-try for any Tex-Mex lover. Whether you’re making a burrito, a dip, or a hearty side, they’re dependable, satisfying, and freeze well. Try it on a burger. A spoonful on top adds a bold Tex-Mex twist.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Hey Ms Paula love your website and subscribe to newsletter but er um….” Oyster sauce is, as advertised, made from oysters. It’s a mixture of caramelized oyster juices (a byproduct of cooking oysters in water for a prolonged period of time), salt, sugar, and sometimes soy sauce that is thickened with cornstarch.”
You are right, Arthur. It adds umami that makes these beans extra flavorful, but don’t worry. They won’t taste like oysters.
You brought back memories for me. I remember visiting my parents friends in Washington D.C. back in 1969 and eating Taco’s for the first time, they had to show us how to eat them. When we got back to Georgia. Mama started cooking them for us. She also could only buy the corn tortilla’s in the can, and had to fry each one of them when we had Taco’s.
This looks good. I guess I’ve never thought about making my own refried beans. Your tortillas look so good. I wish our Costco had good tortillas!
I guess I didn’t eat much Mexican Food growing up, because my mom was an Indiana Farm Girl too!!! This recipe looks great!
Hi Romaine! I haven’t checked your blog for a while and I’m glad I did it today! You don’t cease to inspire us with your wonderful creations – I especially like cookies, cakes, puddings…you make, sweet recipes in general. They look so amazing. Keep up the good work:)