Use this red chile-sauced beef and bean filling for tamales, tacos or enchiladas. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


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.

Nutrition Facts

116 calories; total fat 4.1g 6% DV; saturated fat 0.7g; cholesterol 17mg 6% DV; sodium 161mg 6% DV; potassium 337mg 9% DV; carbohydrates 10.9g 4% DV; fiber 3.5g 14% DV; sugar 2g; protein 9.2g 18% DV; exchange other carbs 1; vitamin a iu 729IU; vitamin c 1mg; folate 32mcg; calcium 26mg; iron 2mg; magnesium 12mg; thiaminmg.