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Tex-Mex Hamburger Stew with Black Beans
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can corn kernels, drained
  • 3 cups beef broth
  • Salt and black pepper, to taste

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up with a spoon as it cooks. Drain any excess fat.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder and cumin. Cook for 1 minute to bring out the spice flavors.
  • Add the black beans, diced tomatoes, corn, and beef broth. Season with salt and black pepper.
  • Bring the mixture to a simmer. Cook uncovered for 20 minutes, stirring now and then, until the stew thickens slightly.

Notes

For a thicker stew, mash a few beans against the side of the pot during the last 5 minutes of cooking. Leftovers keep well in the fridge for up to 3 days and reheat best on the stove with a splash of broth to loosen the texture. If you have rice on hand, spoon the stew over it to make the meal go further.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Can opener