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; 4.1 g total fat; 0.7 g saturated fat; 17 mg cholesterol; 161 mg sodium. 337 mg potassium; 10.9 g carbohydrates; 3.5 g fiber; 2 g sugar; 9.2 g protein; 729 IU vitamin a iu; 1 mg vitamin c; 32 mcg folate; 26 mg calcium; 2 mg iron; 12 mg magnesium;