ground beef, black beans and corn recipe

needed. I will cook this again for sure! Goya Hot Sauce But it was a nice cross between taco/burrito filling and a regular chili.

We also felt that it could be served as a stand-alone chili. Be sure to use sour cream. Cook and stir until beef is browned and onion is tender, about 6 minutes. Powered by the Parse.ly Publisher Platform (P3).

In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat. It was very quick and easy and tasted good. Skipped the sour cream and didn't miss it as it was quite rich already.

Add chili powder, oregano, and sugar; stir 30 seconds. This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't.

For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days.

1/2 a cup! 3 15 ounces cans black beans, rinsed and drained. top!) It is extremely easy to make and tastes like it has been cooking all day. So I took I’m confused about the cheese. Boring. I got rave reviews. The filling for these chimichangas is delicious! I am not a traditional chili fan, so I am often looking for new ways to make chili without kidney beans.

In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.

Brown ground beef over medium heat until almost no pink remains. I still felt like it could have used some more seasonings. DIRECTIONS. Required fields are marked *, Schema/Recipe SEO Data Markup by ZipList Recipe Plugin. Black beans is always a protein winner and it takes about 5 minutes to assemble! Add beans, tomatoes, corn, and ½ cup water and bring to a simmer. I enjoyed this alot.

Line 8 serving bowls with tortilla chips. I 61.9 g I will definitely make it again! instead of chips, topped with mexican Offers may be subject to change without notice. This can was 12oz, so I used 1.5 cans. Yellow Corn organic All the rest of the heft and taste comes from black beans, fire-roasted tomatoes, smoked paprika, chipotle peppers and corn … recipe a 4 forks! Spoon beef mixture over chips. Heat oil in large skillet over medium-high heat. Had to add more spices to get the family to eat it. It was so good, I decided to make it again for the superbowl party!

Again, made two 8×8 trays, eating one, freezing the other. I had probably 1.5 - 2 lbs of 93% lean ground beef on hand so I used more beef than called for and I added 1/2 a package of the McCormick chili seasoning while browning the beef. Good go-to if you're looking for something super quick and easy, but still warm and filling.

I served it with the fajita recipe with peppered beef that I found on this site.

Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread. Mix in cilantro and lemon juice. 193 calories; calories from fat 14%; fat 3g; saturated fat 1g; mono fat 1g; poly fat 0.3g; protein 20g; carbohydrates 20g; fiber 3.4g; cholesterol 40mg; iron 2mg; sodium 825mg; calcium 0mg. It was fantastic!

I couldn't find the packaged frozen seasoned corn and black beans so I just used a mexican corn mix (canned) and it worked perfectly fine.

My family loves it and we've made it several times in the last few weeks. Served this for dinner, and we all agreed that it was awesome! Cooked this chili today. IT WAS WONDERFUL!

Add beef and onion to skillet. Add black beans and corn; stir well and remove from heat. put four drops of Transfer beef mixture to a 4- to 5-quart slow cooker.

Serve with green salad and/or vegetable, Mexican rice, tortilla chips and salsa. Combine black beans, corn and Country Crock® Spread in 8-inch baking dish.

I made this tonight.

Okay peeps! All rights reserved. I made the meat

Fold sides of tortilla up and then tightly roll it all together. https://www.food.com/recipe/mexican-layered-beef-and-bean-casserole-231632 Cook, stirring, until garlic is fragrant, about 1 minute. I would recommend using the optional items: sour cream and green onions.

Create bountiful outdoor winter arrangements with a little help from Mother Nature. Have you made an easy 5-minute prep dinner? Also, took it to my church dinner and had several ask for the recipe.

Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.

Taking left overs for lunch tomorrow. and sriracha to taste.

frozen corn, 1 small onion, chopped or 1/2 cup sliced green onions, 1 Tablespoon homemade or store-bought taco seasoning, 28 oz. (kids don't like

Top each serving with sour cream and onions, if desired. I could not find tomato sauce for chili at my store so I used a can of diced tomatoes for chili and a small can of regular tomato sauce. Season with salt and pepper.

and was like, hmmm.

In a medium skillet, toast cumin over medium-high until fragrant, about 1 minute.

Garnish with some sour cream, fresh avocado, tomatoes, cheese and its a winner every time.

chips, spooned the

Jenny, that’s great to hear how freezer meals come in handy.

Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Cover and cook on low 7 hours or on high 3 1/2 hours.

If you plan ahead, you can thaw your convenience frozen black beans anduse your homemade taco seasoning to make a this casserole one night this week and freeze an extra for a meal later this month.

The rest of the can could be used to make a salsa.

Also had to substitute regular tomato sauce and I added the other half of the McCormick seasoning package to the sauce. can diced tomatoes, drained {or 2-14.5 oz cans}.

did not use the corn

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It's the time when we can talk and reconnect.". Thanks, Nikki, I’ll add 1/2 teaspoon to the recipe.

Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional.

1 can whole kernel corn, drained and rinsed or 16oz. Some of you meat eaters out there might want to throw in some cooked taco meat or chicken, but it really tastes hearty without. chips) onto a

Add onion and garlic; sauté until onion is very tender, about 8 minutes.

Uncover and simmer 5 minutes, stirring occasionally. I made this recipe tonight.

Serve immediately, or "set" burrito in a 350 degrees oven for 5 minutes, or gently brown seam side-down in a …

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