Description
A hearty and flavorful dish featuring pinto beans and ground beef, perfect for a family meal.
Ingredients
Scale
- 2 cans (15 oz.) pinto beans
- 2 tablespoons olive oil
- 2 lbs. ground beef
- 2 teaspoons Spike seasoning
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro (optional)
- 4 cups chicken broth
- 2 tablespoons 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 tablespoons fresh squeezed lime juice
- salt and fresh-ground pepper to taste
- diced avocado for adding at the table (optional)
Instructions
- Heat one tablespoon of oil in a pan and cook the ground beef until browned. Season with Spike seasoning.
- While the ground beef browns, drain pinto beans into a colander.
- Turn the Instant Pot to SAUTE, MEDIUM HEAT, add the remaining oil, and cook the onions for about 2 minutes.
- Add garlic and cook for another minute. Then add Mexican oregano, ground cumin, and dried cilantro (if using), cooking for about 2 more minutes.
- Add ground beef, beans, tomato paste, canned 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.
- Once time is up, release any remaining pressure.
- Open the lid and add sliced green onion, 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.
Notes
- For canned beans, rinse and drain as described above.
- To use dried beans, soak beans overnight, drain, add fresh water to cover by a few inches, and simmer until beans are soft (about 45 minutes).
- Follow directions for browning meat and onions with garlic and herbs, and deglazing frying pan with chicken stock.
- Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in a heavy soup pot, adding 1 cup more chicken stock for cooking in an open pan.
- Simmer over low heat for about 45 minutes, adding a bit more water if needed.
- When the stew seems done, add green onion, chopped cilantro, and lime juice, cooking a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg