Ground beef can taste so flavorful when combined with the right ingredients and spices. It's gluten-free, dairy-free, and perfect for taco meat! Mexican ground beef is this ultimate comfort food recipe that has everything! Protein, veggies, fiber, and carbs. If you want more Mexican-style weeknight dinner inspiration, don't miss this tasty Mexican street corn black bean chicken bake or this easy creamy Mexican chicken pasta with bell peppers.
Or, use this recipe for taco meat, to stuff the burritos, or even serve this with pasta! Serve it as is or with my side dish recommendation: cilantro-lime black bean rice. It's high in protein, gluten-free, dairy-free, and packed with veggies and fiber. The whole recipe is made entirely in one pan in 30 minutes - a perfect option for an easy weeknight meal. If you're looking for quick and easy Mexican-inspired dinner ideas, you will be impressed with this flavorful ground beef skillet recipe! Tex-Mex flavored beef makes an incredible combo together with black beans, yellow corn kernels, mild green chiles, green onions, and fresh cherry tomatoes. Mexican ground beef (30-minute, one-pan meal) Or, simply serve corn tortillas or rice on the side. This family-favorite dinner is high in protein, packed with veggies and fiber, gluten-free, and dairy-free! Use it as taco meat, to stuff the burritos, or add it to casseroles or pasta. It's packed with flavors and seasoned just right with homemade taco seasoning. Serve with rice and/or a slice of crusty bread.30-Minute, One-Pan Mexican Ground Beef features tomatoes, black beans, corn, mild green chiles, and green onions. Remove the bay leaves and thyme sprigs before serving. Put the stew back in the oven, uncovered, and bake for an additional 30 minutes, or until the meat is fall apart tender and sauce has thickened Add the thyme, nestling it into the sauce. You should have a thick but pourable consistency. Add a ladle of the hot broth, a little at a time, making sure there are no lumps after each addition.
Add 2 tablespoons of flour to a small bowl. Bake for 2 hours.Īfter 2 hours remove the stew from oven. Once simmering take off the heat, cover with a lid and place on the lowest rack of the oven. Stir in the cinnamon sticks, bay leaves, beef stock, chopped tomatoes, black beans, ½ teaspoon salt, along with the beef and any accumulated juices. Let cook for 1–2 minutes to release their aroma. Let cook for 5 minutes until the onions have softened, scraping the sucs off of the bottom of the pan as the veggies release their juices.Īdd the allspice, pepper and tomato paste, and give it a good stir. Tip in the celery, carrots and onions, along with 1 teaspoon of salt. Turn down the heat to medium and add another tablespoon of oil, if needed. Once all of the beef has been cooked, remove it all to a plate. The darker they are the more flavour they provide, but you don’t want them to burn, you can protect the sucs by adding additional oil as necessary and by lowering the heat if they start to catch too much. The browning caramelizes the beef and creates sucs in the pan – these are what add the umami flavour to the stew. You do not want to overcrowd the pan or the beef won’t brown. Remove to a plate and continue the process with the remaining beef. Allow to cook on one side until browned then flip and cook another 1–2 minutes to brown on the other side. Add the beef ⅓ at a time, in a single layer. Heat 1 tablespoon oil in a dutch oven set over medium-high heat. The recipe Caribbean Beef and Black Bean Stew Kitchen Mode 1 tin Epicure Black Beans, rinsed and drained.1 tablespoon Epicure Sun Dried-Tomato Paste.1 teaspoon ground allspice (freshly ground for best flavour).2 medium carrots, peeled and roughly chopped.
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