Jump to RecipePrint Recipe

*This post includes affiliate links.

This recipe is a blast from my past. I adapted this from what my mom used to make when we were growing up. It’s simple and delicious. I bring you… Pedro’s Special.

Who is Pedro? No clue. I have no idea where the name came from, it’s just what we always called it. I remember being excited when this was for dinner because… corn chips! We didn’t have them in the house often. Probably because they would disappear in record time along with any sugary cereal and pop. (Yes, it’s “pop.” I may live in the south now, but I refuse to call it “soda.”)

This recipe is easily adaptable. My mom used kidney beans but I used pinto beans in my version. You could also use black beans or a combination of whatever beans you like.

Here’s how you make it:

Heat a cast iron skillet to medium and add some olive oil or coconut oil. Add a medium diced onion and 4 minced garlic cloves and cook until the onions are translucent. Add a pound of ground hamburger, salt, and pepper. Brown the hamburger and drain grease if you need to. (I used 90/10 and didn’t need to drain anything.)

Add one can of drained and rinsed beans, a tablespoon and 1/2 of chili powder, 2 teaspoons of cumin, a teaspoon of red pepper flakes, and one diced jalapeño, seeds and membranes removed. (I used these handy dried jalapeños from Penzey’s because they didn’t have any good fresh ones at the store.)

Stir and let simmer about 5 minutes. Top with corn chips, a cup and 1/2 shredded Mexican cheese, and some halved grape tomatoes. Bake at 350º F for about 8 minutes, or until the cheese is as melty as you would like. Serve with additional corn chips, taco sauce, sour cream, and lettuce. You can also wrap into a burrito. Yum!

Comment below and let me know how you like this recipe. Take a picture and tag me on Instagram @dredgeanddrizzle. I want to see your creations!


* If you click my link and make a purchase, I will receive a small commission at no additional cost to you.

Pedro's Special


  • 1 tablespoon olive or coconut oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 pound ground hamburger
  • salt and pepper to taste
  • 16 oz. can of pinto beans drained and rinsed
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon red pepper flakes
  • 1 jalapeño seeded and diced
  • corn chips
  • 1 1/2 cups shredded Mexican cheese
  • grape tomatoes halved
  • lettuce optional
  • sour cream optional
  • taco sauce optional


  1. Preheat oven to 350ºF.

  2. Warm the oil in a cast iron skillet on medium and saute the onion and garlic until the onion is translucent.

  3. Add the hamburger, salt, and pepper and brown. Drain grease if needed.

  4. Add the beans, chili powder, cumin, red pepper flakes, and jalapeño. Stir and simmer for about 5 minutes.

  5. Top with corn chips, cheese, and tomatoes.

  6. Bake for approximately 8 minutes until cheese is melted.

  7. Serve with lettuce, sour cream, taco sauce, and additional corn chips. Can also be served inside a tortilla as a burrito stuffing.

Shares 0