Description
A hearty and flavorful stew made with pinto beans and ground beef, perfect for any occasion.
Ingredients
Scale
- 2 cans (15 oz.) pinto beans
- 2 T olive oil
- 2 lbs. ground beef
- 2 tsp. Spike seasoning
- 1 onion, chopped
- 1 T minced garlic
- 1 T dried Mexican oregano
- 1 T ground cumin
- 1 T dried cilantro (optional)
- 4 cups chicken broth
- 2 T tomato paste
- 1 can (14 oz.) petite diced tomatoes
- 1/2 cup sliced green onions
- 1 cup chopped fresh cilantro (or one whole bunch)
- 2 T fresh squeezed lime juice
- salt and fresh-ground pepper to taste
- diced avocado for adding at the table, optional
Instructions
- Heat one tablespoon of olive oil in a pan over medium heat, add the ground beef, and cook until browned, seasoning with Spike seasoning.
- While the beef browns, drain the pinto beans and rinse if desired.
- In the Instant Pot, turn to SAUTE on MEDIUM HEAT, add the remaining oil, onions, and cook for about 2 minutes. Add garlic and cook another minute, then add the Mexican oregano, ground cumin, and dried cilantro (if using) and cook for about 2 minutes more.
- Add the browned ground beef, drained beans, tomato paste, diced tomatoes with liquid, and chicken broth to the Instant Pot.
- Lock the lid and set the Instant Pot to MANUAL, HIGH TEMPERATURE for 2 minutes.
- When time is up, release any remaining pressure.
- Open the lid and add sliced green onions, chopped fresh cilantro (if using), and lime juice. Let it sit for about 5 minutes.
- Season to taste with salt and fresh-ground black pepper.
- Serve hot with diced avocado on the side if desired.
- If using canned beans, rinse and drain as described above. To use dried beans, soak them overnight, drain, cover with fresh water, and simmer until soft for about 45 minutes.
- For stovetop method, combine the browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in a heavy soup pot; add 1 cup more chicken stock, simmer over low heat for about 45 minutes, adding more water if needed. Finally, add green onions, chopped cilantro, and lime juice as described above and cook a few more minutes.
Notes
- For best flavor, consider using fresh herbs and spices.
- Adjust the seasoning according to taste.
- This dish can also be made with other types of beans if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg