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!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword beef and beans, one pan meal, spicy ground beef

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 296kcal

Author Robin Miller

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.

Nutrition