Ingredients

The following ingredients have 4 Servings
  • 1 large sweet onion (diced)
  • 1 medium red bell pepper (diced)
  • 1 medium poblano pepper (diced)
  • 1 Tbsp olive oil
  • salt and black pepper (to taste)
  • 4 clove garlic (minced)
  • 2 lbs lean ground beef
  • 4 Tbsp taco seasoning (adjust to your taste)
  • 1 tsp Mexican oregano
  • 2 15 oz cans fire roasted chili-style tomatoes (See Cook's note)
  • 2 15 oz cans pinto beans
  • 1 15 oz can black beans (rinsed)
  • 1 12 oz frozen Southwestern corn ((OR one can of Mexican corn, drained))
  • 3 cup low sodium beef stock
  • 1 10 oz can tomato sauce
  • 2 Tbsp lime juice
  • 3 Tbsp chopped fresh cilantro
  • Assorted toppings: shredded cheese (cilantro, sour cream, sliced black olives, pickled jalapenos, tortilla chips)

Instruction

  • In a dutch oven or heavy bottomed pot, over medium-high heat, saute diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
  • Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
  • Add taco seasoning, oregano, tomatoes, pintos, black beans, corn, broth, tomato sauce and lime juice. Taste and adjust salt and pepper to your taste. Mix well. Reserve cilantro to add at the end of cooking.
  • Simmer covered for 40-45 minutes. Stirring occasionally. Mix in cilantro just before serving.
  • Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.