Spicy Beef and Beans
This mouth-watering dish features seasoned ground beef, plump beans, and minced jalapeno in a fiery enchilada-style sauce. It’s excellent by itself, or served over rice, in baked potatoes, or in taco salad shells. And since the heat level is customizable, you can “bring the fire” or keep mellow!
You can make this dish as spicy as you want. For the ultimate explosion of heat, use hot enchilada sauce and hot Rotel tomatoes. You can also increase the amount of cayenne pepper you use. To minimize heat level, use mild enchilada sauce and mild Rotel tomatoes, skip the cayenne pepper, and use half (or less) of the jalapeno.
This one pan meal is an excellent addition to your weeknight repertoire! It comes together in just minutes and you have just one pan to clean!
What type of beans should you use? I used pinto beans, but any canned beans work here. If you like black, white, or kidney beans, go for it. Just make sure to rinse and drain all canned beans before using.
You can make this dish with poultry! If you’re more of a poultry fan, swap in an equal amount of ground chicken or ground turkey for the beef.
How should you serve your spicy beef and beans? This dish can be served by itself, similar to the way your serve your chili. You can also spoon the mixture over rice or couscous, in baked potatoes, in flour or corn tortillas, or in taco salad shells.
Spicy Beef and Beans
Ingredients
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, or more/less to taste
- 10- ounce can enchilada sauce, mild or hot
- 10- ounce can Rotel tomatoes, orginal or hot
- 15- ounce can pinto beans, or beans of choice, rinsed and drained
- Salt and freshly ground black pepper
- Chopped fresh cilantro for serving
Instructions
- Brown the beef in a large skillet or saucepan over medium-high heat. If necessary, drain away any fat.
- Add the onion, garlic, and jalapeno and cook for 3 to 5 minutes, until the onion is soft. Add the chili powder and cayenne pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the enchilada sauce, tomatoes, and beans and bring to a simmer. Reduce the heat to medium-low, cover and simmer for 10 minutes.
- Season to taste with salt and black pepper.
- Top with cilantro and serve.