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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Southern Living, January 2009 Ingredients:
1 lb ground beef |
1 cup coarsely chopped onion |
2 garlic cloves, minced |
32 ounces light red kidney beans, rinsed and drained |
15 ounces black beans, rinsed and drained |
14 1/2 ounces petite diced tomatoes with jalapenos, undrained |
14 1/2 ounces diced tomatoes with mild green chilies, undrained |
14 ounces beef broth |
2 cups yellow and white frozen whole kernel corn |
1 ounce taco seasoning mix |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons chopped fresh cilantro |
sour cream, for garnish |
chopped fresh cilantro, for garnish |
Directions:
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.
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