Use this red chile-sauced beef and bean filling for tamales, tacos or enchiladas.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Place beef in a saucepan and add water to cover. Bring to a boil, reduce heat and simmer, covered, until the meat is very tender, about 1 hour; drain. When cool enough to handle, shred meat; set aside.

  • Combine beans, Red Chile Sauce, garlic and oregano in a food processor or blender; process until smooth. If mixture is too thick, add a little water or additional chile sauce.

  • Heat oil in a heavy skillet over high heat. Add reserved beef and cook, stirring, until well browned, about 3 minutes. Remove from heat and stir in black bean mixture. Season with salt and pepper.

Associated Recipes

Nutrition Facts

116 calories; protein 9.2g 18% DV; carbohydrates 10.9g 4% DV; dietary fiber 3.5g 14% DV; sugars 2.2g; fat 4.1g 6% DV; saturated fat 0.7g 4% DV; cholesterol 16.6mg 6% DV; vitamin a iu 728.7IU 15% DV; vitamin c 1.5mg 2% DV; folate 31.7mcg 8% DV; calcium 26.2mg 3% DV; iron 2.1mg 12% DV; magnesium 12mg 4% DV; potassium 336.6mg 9% DV; sodium 161.2mg 6% DV; thiamin 0.1mg 10% DV.