A Tex-Mex classic
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 2 tbsp chile powder
- 1 tsp ground cumin
- 1 1/2 lb (675g) ground round
- One 15 oz (420g) can red kidney beans, drained and rinsed
- One 14.5 oz (411g) can chopped tomatoes
- 2 tbsp tomato paste
- Salt and freshly ground black pepper
- Chopped cilantro and sour cream
1. Heat the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic and cook 1 minute. Stir in the chile powder and cumin, then the beef. Cook, breaking up the beef with a spoon, until it browns all over, about 5 minutes.
2. Stir in the beans, tomatoes, and tomato paste and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes, stirring occasionally, until thickened. Season with salt and pepper. Serve hot, sprinkled with cilantro and topped with sour cream.
Nutritional information is based on 6 servings, 1/8 teaspoon added salt per serving and does not include Garnishes.