Mexican Ground Beef Stew
Warm up your taste buds with this hearty and flavorful Mexican Ground Beef Stew, a soul-satisfying one-pot meal that’s bursting with rich, savory spices and vibrant colors. Tender ground beef is browned to perfection and combined with a medley of fresh vegetables—including bell peppers, roma tomatoes, and diced potatoes—all simmered in a robust, spiced beef broth enhanced with cumin, chili powder, and paprika. A splash of lime juice and a sprinkle of fresh cilantro add a zesty finish to this comforting dish, making it perfect for family dinners or cozy nights in. Ready in under an hour, this easy-to-follow recipe is ideal for busy weeknights and can be customized with toppings like tortilla chips, shredded cheese, or avocado for extra indulgence. Discover the ultimate comfort food with a Mexican flair!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 roma tomatoes, diced
- 2 russet potatoes, peeled and diced
- 1 cup frozen corn
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spatula, about 6-8 minutes. Drain any excess fat if needed.
Stir in the diced onions and minced garlic. Cook for 3-4 minutes until the onions become translucent.
Add the diced red and green bell peppers, stirring well, and cook for 3 more minutes to soften slightly.
Stir in the diced roma tomatoes and cook for an additional 2 minutes until they release their juices.
Add the diced potatoes and frozen corn to the pot, mixing to combine.
Pour in the beef broth and add the tomato paste, stirring thoroughly until the paste dissolves.
Sprinkle in the ground cumin, chili powder, dried oregano, paprika, salt, and black pepper. Stir well to distribute the spices evenly.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the potatoes are tender and the stew thickens slightly.
Stir in the lime juice and freshly chopped cilantro just before serving for a burst of freshness.
Serve warm with optional garnishes such as tortilla chips, shredded cheese, or sliced avocado.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 35.5 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5344 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
