Soft Tacos Like Mom Made (Simple Comfort Food)

My mom was a gourmet cook, but some of my favorite dishes she made fall squarely into the “simple comfort food” category. Her soft tacos top that list.

I first tried to capture this recipe as a pre-teen, jotting down the ingredients while she talked me through the steps. That first handwritten list still exists, alongside a more treasured version in her own semi-legible scribble. Both are worn and stained—lovingly used over the years, a sure sign of a beloved recipe.

Later, Mom’s tacos made their way into the cookbook collection she and Dad published as a promotional gift for his real estate company: Great Tastes of the Texas Gulf Coast. (More about that here.) That cookbook is one of my most prized possessions, especially now that they’re both over the rainbow.

40 years later, I’m still making Mom’s tacos, and it’s high time I share them here in Glover Gardens.

This is my version, which stays pretty true to Mom’s. The secret to its deliciousness? A clever bean-to-meat ratio (The Grill-Meister says it gives burrito vibes, in the best way), and Mom’s genius twist: a splash of vinegar or pickled jalapeño juice. That tangy edge lifts the flavor from nostalgic to wow. A handful of fresh cilantro at the end brings it all together.

Mom’s Soft Tacos

Makes 8–10 servings (about 15–24 tacos)

Ingredients

For the Taco Filling

• 1½ lbs. ground beef
• 1 medium red onion, chopped (about 1 cup)
• 5–6 cloves garlic, minced (about 2 tbsp)
• ¼ cup chopped pickled jalapeños
• 1½ tbsp Zippy Southwest (quick recipe here) or your favorite southwest seasoning
• 1 (16 oz.) can refried beans (I use no-fat)
• Up to ¼ cup cider vinegar or juice from the pickled jalapeños
• ½ cup chopped cilantro

To Serve

• Flour tortillas (2 per person)
• Optional
  • Grated cheddar or jack cheese
  • Pico de gallo (or any of its components)
  • Sour cream or crema
  • Guacamole
  • Salsa or hot sauce

Instructions

1. Gather all ingredients, including your desired add-ons, and chop all the filling ingredients. Make the Zippy Southwest, if you’re using it (hint: it’s far better than any other southwest seasoning).
2. In a large skillet over medium heat, brown 1½ lbs. ground beef along with the 1 cup chopped red onion, 2 tbsp minced garlic, and ¼ cup chopped pickled jalapeños. Cook until the beef is no longer pink, about 8–10 minutes. Drain the mixture in a colander.
3. Return the mixture to the skillet. Stir in 1½ tbsp southwest seasoning and 1 (16 oz.) can of refried beans. Mix thoroughly and cook until everything is heated through, about 3–5 minutes.
4. Add up to ¼ cup cider vinegar or pickled jalapeño juice, a little at a time, until the filling has a slight tangy bite (you may not use it all). Stir in the ½ cup chopped cilantro, remove from heat, and cover to keep warm.
5. In a separate skillet, heat a small amount of butter, olive oil, or cooking spray over medium heat. Toast each flour tortilla on both sides until golden and warm, adding more fat to the pan as needed.
6. Serve the tacos with your choice of optional toppings and enjoy!

Notes

The Grill-Meister’s rating for this recipe is a big thumbs-up; specifically, he said his feelings about this dish should be obvious because he’s more than happy to have it multiple nights in a row. I make a full recipe and then use this versatile filling in a variety of ways. Some ideas for you:

The filling freezes well, too. So go ahead—make a whole batch! Like The Grill-Meister, you won’t be sorry to have this wonderful filling in multiple guises.

Also, don’t even think about using one of those taco seasoning packages from the grocery store – these are Mom’s Soft Tacos, and that would put them right back into the realm of the ordinary, the uninspired, the forgettable. Just say no!

Join Me in the Kitchen

This hearty, tangy, beany filling is as simple as it is satisfying. It comes together in less than 30 minutes, with just a few ingredients—but brings decades of memories to the table.

I think of my mother every time I make this dish. And there’s no other name I could have chosen than Mom’s Soft Tacos.

You can call them that, too. 😊

© 2025, Glover Gardens