Description
A hearty and flavorful stew made with pinto beans, ground beef, and a blend of spices.
Ingredients
Scale
- 2 15 oz. cans pinto beans
- 2 T olive oil
- 2 lbs. ground beef
- 2 tsp. Spike seasoning
- 1 onion, chopped
- 1 T minced garlic
- 1 T dried Mexican oregano
- 1 T ground cumin
- 1 T dried cilantro (optional)
- 4 cups chicken broth
- 2 T tomato paste
- 1 14 oz. can petite diced tomatoes
- 1/2 cup sliced green onions
- 1 cup chopped fresh cilantro (or one whole bunch)
- 2 T fresh squeezed lime juice
- salt and fresh-ground pepper to taste
- diced avocado for adding at the table, optional
Instructions
- Heat one tablespoon of oil in a pan and cook the ground beef for best browning. Season the beef with Spike Seasoning or another all-purpose seasoning blend.
- While ground beef browns, drain pinto beans into a colander placed in the sink. Rinsing is optional.
- Turn Instant Pot to SAUTE, MEDIUM HEAT, and heat the oil. Add onions and cook for about 2 minutes, then add garlic and cook for another minute.
- Add the Mexican Oregano, ground cumin, and dried cilantro (if using) and cook for about 2 minutes more.
- Add ground beef, beans, tomato paste, canned tomatoes with liquid, and chicken broth to the Instant Pot.
- Lock the lid and set the Instant Pot to MANUAL, HIGH TEMPERATURE, for 2 minutes.
- When time is up, release any remaining pressure.
- When pressure is released, open the lid and add sliced green onion, chopped fresh cilantro (if using), and lime juice. Let it sit for about 5 minutes.
- Season to taste with salt and fresh-ground black pepper.
- Serve hot, with diced avocado to add at the table if desired.
- For canned beans, rinse and drain as described above.
- To use dried beans, soak beans overnight, drain, add fresh water to cover by a few inches, and simmer until beans are soft, about 45 minutes.
- Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in a heavy soup pot, adding 1 cup more chicken stock for cooking in an open pan.
- Simmer over low heat for about 45 minutes, adding a bit more water if needed.
- When stew is done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.
Notes
- For the best flavor, consider using fresh herbs in addition to dried.
- This recipe can be adjusted based on the desired consistency; add more chicken broth if a thinner stew is preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 90mg