Servings: 4–6
Ingredients
1 lb (450 g) lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz/425 g) can pinto beans, drained and rinsed
1 (15 oz/425 g) can tomato sauce
2 tbsp tomato paste
½ cup beef broth or water
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
1 tbsp olive oil (if needed)
Instructions
Heat a large skillet or pot over medium-high heat. Add the olive oil if needed.
Cook the ground beef until browned, breaking it into crumbles. Drain excess grease.
Add the onion and cook for 3–4 minutes. Stir in the garlic and cook for 30 seconds.
Mix in the tomato paste, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
Pour in the tomato sauce and beef broth. Stir well.
Add the pinto beans and bring to a gentle simmer.
Cook for 15–20 minutes, stirring occasionally, until the sauce thickens.
Taste and adjust seasoning before serving.
Serving Ideas
Over steamed rice
With cornbread
Over baked potatoes
With tortilla chips
Topped with shredded cheddar cheese, sour cream, or chopped green onions
This hearty meal is ready in about 30 minutes and is perfect for a quick weeknight dinner.