Skip to Content
Menu

Mexican Beef and Black Beans

  • Save Recipe
  • Prep 5 min
  • Total 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy this warm beef and black beans recipe that’s ready in just 20 minutes – perfect for a Mexican cuisine.
Updated Sep 2, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 pound ground beef
  • 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
  • 1 tablespoon white wine vinegar
  • 1 teaspoon grated lime or lemon peel
  • 1/4 teaspoon red pepper sauce
  • 1 medium red or green bell pepper, chopped (1 cup)
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 2 cans (15 ounces each) black beans, rinsed and drained

Steps

  • 1
    Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • 2
    Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Forgot to thaw the ground beef? Here's an easy way around it. Remove all wrapping material, then cook as you would thawed beef, except flip the frozen block occasionally and scrape off the browned areas as it cooks.

Nutrition

495 Calories, 17g Total Fat, 40g Protein, 60g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
495
Calories from Fat
155
Total Fat
17g
Saturated Fat
7g
Cholesterol
65mg
Sodium
870mg
Total Carbohydrate
60g
Dietary Fiber
15g
Protein
40g
% Daily Value*:
Iron
40%
40%
Exchanges:
3 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">