It was New Year's Eve, and I was looking for a quick and hearty recipe to make for a late lunch. Ran across this one featured in Redbook magazine. It hit high points for easy to follow, quick prep time and nutritious. I followed it almost to the letter with the exception of a few tweaks. Here goes:
Ingredients:
- 1 lb. ground beef (or ground pork)
- 1 c chopped onion (can substitute 1 tbsp. onion powder and 2 tbsp. minced garlic)
- 1 can black beans (rinsed and drained)
- 1 can fire-roasted diced tomatoes
- 1 tsp. cumin
- 2 chipotle chilis in adobo sauce, chopped (prefer La Costena brand)
Directions:
1.) In a large saucepan, heat about a teaspoon of canola oil over medium-high heat. Add onion (or powder and minced garlic) and cook, stirring until softened, about 3 minutes. Add meat, breaking it up and cooking until no longer pink, about 3 minutes.
2.) Add tomatoes, black beans, chiles, cumin, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer 10 minutes.
3.) Top with sliced avocado, sour cream and cheddar cheese. Serve with saltine crackers.
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