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Spicy Mexican Hamburger Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish
  • Sliced jalapenos, for serving

Instructions
 

  • Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, and salt. Cook for 1 minute to toast the spices.
  • Pour in the diced tomatoes with green chilies, beef broth, black beans, and corn. Stir everything together.
  • Bring the mixture to a simmer. Reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally.
  • Ladle the stew into bowls and top with chopped cilantro and sliced jalapenos before serving.

Notes

The canned tomatoes with green chilies set the spice level, so taste before adding extra heat from the jalapenos. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. Skip the cilantro if you prefer a simpler finish.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot