Mexican Beef And Beans
A hearty Mexican beef and beans stew packed with smoky chilies, cumin, and tender meat, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Soak beans overnight or boil for 2 minutes and let soak for 1 hour.
- Brown the stew meat well in a large pan.
- Sauté chopped onions until limp and lightly browned.
- Add chopped garlic, salt, rinsed green chilies, ground cumin, and chili powder to the pan.
- Return the browned meat to the pan.
- Add the soaked beans along with the liquid they were cooked in.
- Cover the pan and simmer slowly until beans are almost tender, about 2 hours, adding water if needed to keep beans covered.
- Add tomato sauce and continue cooking until beans are tender, about 1 hour longer.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water when cooking the beans. If you're short on time, canned pinto beans can be used; just reduce the simmering time accordingly. For a spicier kick, add more chili powder or include diced jalapeños. Using fresh ingredients like garlic and onions will enhance the overall taste of this Mexican dish.
Serving Suggestions
Serve the Mexican Beef and Beans hot, garnished with fresh cilantro or diced avocado for added freshness. It pairs beautifully with Tortillas De Harina for a delicious wrap, or alongside a crisp Salsa Slaw for a refreshing contrast. You can also serve it over rice for a heartier meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the dish on the stovetop over medium heat, adding a splash of water if it appears too thick. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Beef And Beans contains roughly 1780 calories, with 21g protein, 88g carbohydrates, and 159g fat. It is an excellent source of iron (222% of the Daily Value), calcium (59% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1998mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beans are tender.
What can I substitute for pinto beans?
If you don't have pinto beans, you can use black beans or kidney beans as a substitution. Just be sure to adjust the cooking time slightly, as different beans may require varying lengths of time to become tender.
Is this dish suitable for a gluten-free diet?
Yes, this Mexican Beef and Beans recipe is naturally gluten-free. Just ensure that any additional ingredients, like broth or spices, are also labeled gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).