Recipe Description:
A wonderfully filling Mexican meal the whole family will enjoy.
Recipe Ingredients:
2 Tbs bacon grease, lard, coconut oil or other fat
1 onion, finely diced
½ – 1 pound ground beef
1 clove of garlic, pressed
3 cups cooked pinto or kidney beans (½ pound dry or 2 cans, drained and rinsed)
½ tsp ground cumin
1 tsp salt
Dash pepper
Dash oregano
1 (14½–ounce) can diced tomatoes, drained or 1-2 tomatoes, diced
2 Tbs taco seasoning mix (see recipe on my blog)
¼ cup tomato sauce
1 cup shredded cheddar cheese, optional
Salsa, sour cream, avocado, black olives, lettuce, optional
Tortillas (corn or flour) or tostada shells, optional
Recipe
Instructions:
In a large skillet, melt the bacon grease over low heat. Add the onion and cook until tender, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Remove from the pan and add more bacon grease if needed. Place the garlic and half of the drained beans in the bottom of the skillet and mash with a potato masher. Sprinkle with the cumin, salt, pepper and oregano. Cook for about 30 minutes, adding water or milk to reach the desired consistency, stirring occasionally.
Spread the beans into an even layer and top with the remaining whole beans and tomatoes. Sprinkle on the ground beef, taco seasoning mix and tomato sauce and sprinkle the optional cheese on top. Cover and cook on medium heat for 5-10 minutes or until cooked through. Layer the optional ingredients over the top and scoop onto tortillas or toastada shells.
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