Texas Beef and Bean Fiesta
Dive into the hearty flavors of the Lone Star State with this Texas Beef and Bean Fiesta recipe! This one-pot wonder combines seasoned ground beef, tender kidney and black beans, fire-roasted tomatoes, and a medley of warm spices like chili powder, smoked paprika, and cumin for a bold and smoky kick. Simmered to perfection in rich beef broth, it’s a satisfying dish perfect for weeknight dinners or casual gatherings. Garnish with fresh cilantro, shredded cheddar, and a dollop of sour cream, and serve alongside crunchy tortilla chips for the ultimate Tex-Mex experience. Ready in just 45 minutes, this recipe is an easy, crowd-pleasing favorite packed with protein and zesty flavor! Perfect for chili lovers searching for a hearty and flavorful twist.
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 4 tablespoons sour cream (optional, for serving)
- 2 cups tortilla chips (optional, for serving)
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-7 minutes. Drain any excess grease if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper, coating the beef evenly with the spices.
Add the tomato paste to the skillet and mix well, cooking for 1 minute.
Stir in the fire-roasted diced tomatoes, kidney beans, black beans, and beef broth. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and let the mixture simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and tortilla chips if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 4.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 949 mg | 20% | |
*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.
