About the Recipe
This spicy mix of Mexican flavors is delicious and versatile. You can use it on tacos, burritos, nachos or even on Mexican pizza. The initial recipe is not very hot so feel free to add cayenne pepper or something hot to reach your desired level on the Scoville scale.
Ingredients
Main Ingredients
740 grams (1.6 pounds) of lean ground beef
3 cups of cooked black beans
12 ounce (341 ml) tin of whole kernel corn
2 cups of salsa sauce, mild or hot
3 cloves of garlic (about 18 grams), finely chopped
1 tablespoon of butter
1 tablespoon of peanut or sunflower oil
Seasonings
2 tablespoons of chili powder
1 tablespoon of beef Bovril
2 teaspoons of ground sage
1 teaspoon of dried oregano
1 teaspoon of Club House Cajun seasoning
½ teaspoon of dried thyme
¼ teaspoon of cumin
¼ teaspoon of ground cinnamon
¼ teaspoon of salt
¼ teaspoon of ground black pepper
Preparation
What you will need, at a glance:
Put the oil, butter and garlic in a large non-stick fry pan, over medium heat.
Cook until the garlic begins to brown, then add the ground beef.
Increase the temperature to medium high and break up the ground beef until it is well granulated.
Continue breaking up and stir-frying the meat until it is well browned, then add all the seasonings
Let the meat continue cooking until most of the built-up liquid has cooked off, then add the black beans.
Continue cooking for 5 minutes then add the corn and cook for 5 minutes longer.
Reduce the temperature to medium for the final stages.
Add the salsa sauce and stir-fry for 5 minutes.
Serve.
