My Mexican Beef

Ingredients

• 1 tablespoon of olive oil
• 1 pound of ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of oregano
• 1 can (14.5 ounces) of diced tomatoes, undrained
• 1 can (14.5 ounces) of beef broth
• 1 can (15 ounces) of black beans, rinsed and drained
• 1 can (4 ounces) of chopped green chiles
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the ground beef and cook, stirring occasionally, until it is browned. Drain off any excess fat.
2. Add the onion and garlic and cook for 2 minutes, stirring frequently.
3. Add the cumin, chili powder, oregano, tomatoes, beef broth, beans, chiles, and salt and pepper. Stir to combine.
4. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, until the stew has thickened.
5. Taste and adjust the seasoning if necessary. Serve warm.

Interesting Facts

• This stew can be made with other types of ground meat, such as turkey or chicken.
• It can be served over rice, with tortillas, or on its own.
• It can be made ahead of time and reheated just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.