Mexican Beef And Black Beans Recipes

MEXICAN BEEF & BEAN STEW

Steps:

• Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

MEXICAN BEEF AND BEAN CASSEROLE

Steps:

• Heat the oven to 375°.
• Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
• Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

MEXICAN LAYERED BEEF AND BEAN CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)

Steps:

• Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
• Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
• Add Mexican Spices and cook for 30 seconds.
• Add capsicum and cook for 1 minute.
• Add tomato paste and broth, stir to mix in.
• Add rice, corn and black beans.
• Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
• Remove lid, quickly stir through green onion and HALF the cheese.
• Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
• Remove from stove and serve immediately, garnished with more green onion if desired.

MEXICAN BEEF & PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

MEXICAN BEEF AND BLACK BEANS

Steps:

• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

HOMEMADE SOFT TACOS WITH BEEF AND BLACK BEANS

Steps:

• To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30-60 minutes. Drain well before serving.
• To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.
• To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1-2 minutes, stirring constantly. Add the mince and cook over a high heat for 2-3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally.
• Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.
• To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3-4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.
• To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in.
• Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1-2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.
• Mix all the guacamole ingredients together in a small bowl.
• Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side.

TINK'S SPICY BEEF & BLACK BEAN TACOS

Steps:

• In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
• Brown beef in skillet until almost no pink remains, drain (if needed).
• Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
• Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
• Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
• Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!