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Bean & Beef Filling

January/February 1997

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


Bean & Beef Filling Recipe

Makes: About 2 cups

Active Time:

Total Time:

Ingredients

  • 8 ounces ounces beef chuck, trimmed
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup Red Chile Sauce, (recipe follows)
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 tablespoon canola oil
  • Salt & freshly ground pepper to taste

This recipe calls for:

Preparation

  1. 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.
  2. 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.
  3. 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

Per 1/4-cup serving: 117 calories; 4 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 11 g carbohydrates; 9 g protein; 3 g fiber; 149 mg sodium; 197 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 lean meat, 1/2 fat


More From EatingWell

Recipe Categories

Servings
8 or more
Main Ingredient
Beans/Legumes
Beef
Preparation/ Technique
Poach
Saute
Meal/Course
Dinner

Holiday
Cinco de Mayo
Style/Theme
Everyday favorites
Type of Dish
Main dish, meat
Ethnic/Regional
American
Mexican
Southwest
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
January/February 1997
20 minute dinner recipes
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