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Mexican Beef

Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 15 minutes
Energy: 416 kcal / serving

Instructions

  • 1.   Peel the onion and garlic, then finely chop them.
  • 2.   Wash, dry, and chop the fresh cilantro leaves.
  • 3.   Blanch the tomatoes, remove the seeds, and dice them.
  • 4.   Rinse and drain the red beans.
  • 5.   In a Dutch oven, heat the oil and sauté the onions until translucent.
  • 6.   Add the garlic, chili, cumin, 3 tablespoons of fresh cilantro, and the powdered cilantro.
  • 7.   Cook for 1 minute while stirring.
  • 8.   Add the meat and cook for 3 to 4 minutes until it is cooked through, then season with salt.
  • 9.   Stir in the tomato sauce, diced tomatoes, red beans, and broth.
  • 10.   Bring to a boil, reduce the heat, and simmer covered for 10 minutes.
  • 11.   Serve hot, accompanied by sour cream if desired.

Ingredients for servings

  • 420 g of canned red bean
  • 4 tomatoes
  • 2 liter of beef broth
  • 2 garlic cloves
  • 1 stalk of fresh coriander
  • 2 ground coriander
  • 2 powdered chilies
  • 2 teaspoon of ground cumin
  • 1 tomato sauce
  • 1 oil
  • 500 g of ground meat
  • 1 red onion

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    416 kcal
    21 %
  • Fat
    19,5 g
    28 %
  • of which saturated
    6,42 g
    32 %
  • Carbohydrates
    28,94 g
    11 %
  • of which sugar
    7,84 g
    9 %
  • Protein
    33,15 g
    66 %
  • Fibers
    11,48 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.