Ingredients
3 Tbsp | taco seasoning | |
¼ cup | Pastene Extra Virgin Olive Oil | |
1 | large yellow onion, finely chopped | |
kosher salt and black pepper to taste | ||
4 | garlic cloves, finely chopped | |
1 lb | ground beef | |
1-2 | jalapeños, finely chopped, to taste | |
1 Tbsp | Pastene Double Concentrate Tomato Paste | |
2 | 4 oz cans diced green chiles | |
1 | 14 oz can Pastene Red Kidney Beans, drained and rinsed | |
1 | 14 oz can Pastene Black Beans, drained and rinsed | |
2 | 14 oz cans Pastene Fire Roasted Diced Tomatoes | |
2 ½ cups | low-sodium chicken or vegetable broth, or water | |
2 cups | frozen corn | |
⅓ cup | cilantro leaves, roughly chopped | |
avocado, chopped as topping | ||
grated cheddar as topping | ||
tortilla chips |
Directions
- In a large pot or dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes.
- Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
- Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute.
- Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
- Add the green chiles and their liquid, and the red and black beans. Season with salt, about 2 teaspoons. Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil.
- Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes. Taste for seasoning, adding salt, pepper and chili powder, if desired.
- Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve topped with avocado, cheese and tortilla chips on the side.