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Tex-Mex Black Bean and Corn Hamburger Stew
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups beef broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (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. Drain any excess fat.
  • Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook for 3 to 4 minutes until the vegetables soften.
  • Stir in the chili powder and ground cumin. Cook for 1 minute to toast the spices.
  • Add the drained black beans, drained corn, diced tomatoes with green chilies, and beef broth. Stir everything together.
  • Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Use fire-roasted diced tomatoes if available for deeper flavor. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Skip the cilantro if you prefer a milder finish, or add a pinch more cumin if you want stronger earthy notes.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Can opener