Ingredients
6
6 servings
- •1 cup dried pinto beans
- •1 pound ground beef
- •1 teaspoon seasoned salt (such as Spike® seasoning)
- •1 tablespoon olive oil
- •1 onion, chopped
- •1 tablespoon minced garlic
- •1 tablespoon ground cumin
- •1 tablespoon dried cilantro
- •2 teaspoons dried Mexican oregano
- •1 (14.5 ounce) can petite diced tomatoes
- •4 cups chicken broth
- •1 cup water, or more as needed
- •2 tablespoons tomato paste
- •½ cup diced green onions
- •½ cup chopped fresh cilantro, or more to taste
- •2 tablespoons freshly squeezed lime juice
Instructions
- Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
- While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
- Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
- Add green onion, cilantro, and lime juice. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 327
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 7g
- Protein: 22g
- Sugar: 6g
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