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

Source: EatingWell Magazine, January/February 1997


Recipe Summary test

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.

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Nutrition Facts

1/4 cup
116 calories; protein 9.2g; carbohydrates 10.9g; dietary fiber 3.5g; sugars 2.2g; fat 4.1g; saturated fat 0.7g; cholesterol 16.6mg; vitamin a iu 728.7IU; vitamin c 1.5mg; folate 31.7mcg; calcium 26.2mg; iron 2.1mg; magnesium 12mg; potassium 336.6mg; sodium 161.2mg; thiamin 0.1mg.

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