- 2 teaspoons neutral oil
- 1 pound ground beef
- 1 yellow onion peeled and diced
- 1 jalapeño trimmed and minced
- 4 scallions minced, white and green parts separated
- 1 tablespoon butter optional
- 2 tablespoons premade taco mix or use a mix of cumin, garlic powder, chili powder, paprika, Cobanero chili flakes, or cayenne powder
- 2 tablespoons tomato paste
- 5 cups water
- 15- ounce can of black beans drained
- Salt and pepper
- 3 cups cooked white rice or brown rice or quinoa
For serving:
- Pico de gallo, sour cream, cheese, or fresh cilantro
Cook the taco stew base
Heat 2 teaspoons of neutral oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
Add the beef and cook, breaking up with a wooden spoon, until completely cooked through and beginning to crisp up in spots. Add the minced jalapeño and scallion whites—season with salt and pepper.
Melt the butter into the beef. Add the taco mix—cook for 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes or until it deepens in color.
Simmer the stew:
Pour in the water and stir until completely incorporated. Add the black beans—season with salt and pepper.
Bring to a boil and then reduce heat and hard-simmer for 30 minutes. It will reduce and thicken. Add more water and adjust the heat if it reduces too quickly—taste and season to your preferences.
Calories: 506kcal | Carbohydrates: 38g | Protein: 24g | Fat: 28g | Sodium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6mg