Description
A hearty and flavorful dish made with pinto beans and ground beef, perfect for a comforting 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 olive oil in a pan and cook the ground beef until browned. Season with Spike seasoning.
- While the beef is browning, drain the pinto beans into a colander.
- Turn the Instant Pot to SAUTE, MEDIUM HEAT, and heat the olive oil. Add the onions and cook for about 2 minutes.
- Add garlic and cook for another minute, then add the Mexican oregano, ground cumin, and dried cilantro (if using) and cook for about 2 minutes more.
- 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.
- When time is up, release any remaining pressure.
- Once the pressure is released, open the lid and add sliced green onions, 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.
- For canned beans, rinse and drain as above. For dried beans, soak overnight, then drain, add fresh water to cover by a few inches, and simmer until soft, about 45 minutes.
- Follow similar directions for browning meat, onions with garlic and herbs, and deglazing the 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 about 45 minutes, adding more water if needed.
- When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook for a few more minutes.
Notes
- The dish can be prepared using canned or dried pinto beans.
- For dried beans, soaking overnight is recommended.
- Adjust seasoning according to taste and preference.
- This recipe yields about 6 servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg