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One-Pot Mexican-Style Hamburger Vegetable Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 4 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro, for serving

Instructions
 

  • Place a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir for 1 minute to coat the meat.
  • Add the sliced carrots and cut green beans. Pour in the diced tomatoes with green chilies and the beef broth.
  • Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 20 minutes until the carrots and green beans are tender.
  • Taste and adjust salt if needed. Ladle into bowls and top each serving with chopped cilantro.

Notes

Simmer the stew a few minutes longer with the lid off if you prefer a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the cilantro if you want a milder finish.
Course: Main Course
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board