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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Beef, black and red beans with corn and fresh cilantro for a delicious weeknite meal. Ingredients:
1 lb ground beef |
1 cup coarsely chopped onion |
2 garlic cloves, minced |
2 (16 ounce) cans light red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can petite diced tomatoes and jalapenos, undrained (rotel) |
1 (14 1/2 ounce) can diced tomatoes and mild green chilies, undrained (rotel) |
1 (14 ounce) can beef broth |
2 cups frozen yellow and white whole kernel corn |
1 (1 ounce) envelope taco seasoning mix |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons chopped fresh cilantro |
sour cream |
chopped fresh cilantro |
Directions:
1. Brown ground beef, onion, 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 ingredientsm, and 4 cups of water. Bring to boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving.
3. Serve with sour cream and additional fresh cilantro.
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