Mexican Beef with Beans and Corn
4 servings
35 minutes
Mexican-style beef with beans and corn is a vibrant and rich dish that conveys the true taste of Latin American cuisine. The roots of the recipe trace back to the Mexican tradition of stew, where meat, vegetables, and spices come together in a spicy, hearty ensemble. The aromatic stew with zesty beans, sweet corn, and tomatoes seasoned with cumin, marjoram, and chili powder offers a rich and slightly spicy flavor that unfolds with each bite. Topped with melted cheese and fresh parsley, it gains softness and freshness. This dish is perfect for a cozy family dinner or a friendly gathering, especially when paired with tortillas or fluffy rice.
1
Fry the ground beef, stirring, for 5-6 minutes.
- Ground beef: 500 g
2
Add finely chopped onion, minced garlic, cubes of green or red bell pepper, chili, red beans, corn to the minced meat and continue to simmer.
- Onion: 1 head
- Garlic: 4 cloves
- Bell pepper: 1 piece
- Canned green chilies: 120 g
- Canned red kidney beans: 500 g
- Canned sweetcorn: 320 g
3
Add chili powder, cumin, marjoram, and crushed tomatoes with their juice. Season with salt and pepper, reduce heat, and simmer covered for 20-30 minutes until slightly thickened.
- Chili powder blend: 6 teaspoons
- Ground caraway: 2 teaspoons
- Dried marjoram: 1 teaspoon
- Canned tomatoes: 800 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove from heat, add parsley and half of the cheese, and let it simmer. Sprinkle with the remaining cheese and garnish with chopped parsley.
- Parsley: to taste
- Cheddar cheese: 120 g
- Cheddar cheese: 120 g
- Parsley: to taste