Present this versatile Tex-Mex seasoned beef and beans along with your favourite fillings and toppings in bowls, “charcuterie-style”, to build DIY rice bowls, fold up into tortillas for burritos, stuff into hard or soft taco shells or to serve alongside tortilla chips. Recipe adapted from the original developed by Nita Sharda.
Beef and Black Bean Taco Meat
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes 4 servings 1x
Ingredients
Scale
1 tbsp (15 mL) canola or sunflower oil
1 cup (250 mL) finely diced red or white onion
1 lb (500 g) Lean Ground Beef
2 cloves garlic, minced
2 tbsp (30 mL) tomato paste
1 cup (250 mL) drained rinsed cooked or canned black beans
2 tsp (10 mL) EACH chili powder and ground cumin
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) EACH salt and pepper
¼ cup (60 mL) salsa
Chopped fresh cilantro (optional)
Instructions
- Heat oil over medium-high heat in a large skillet. Cook onion, stirring, for about 3 to 4 minutes, until translucent. Add ground beef and cook, stirring often and using back of spoon to break up meat into small chunks, for 5 to 7 minutes until ground beef is browned.
- Stir in garlic, tomato paste and black beans. Stir in chili powder, cumin, oregano, salt and pepper; cook, stirring, for 1 to 2 minutes.
- Stir in salsa and ¼ cup (60 mL) water. Reduce heat and simmer for 2 to 3 minutes until beef is thoroughly cooked and flavours are blended. Sprinkle with cilantro, if desired.
