why make this recipe
Green Chile Picadillo and Pinto Beans is a hearty and flavorful dish that brings the taste of the Southwest right to your kitchen. It’s warm, comforting, and packed with protein from the ground beef and pinto beans. This recipe is also versatile, making it perfect for a family meal or for batch cooking to enjoy throughout the week. Plus, the roasted green chiles add a delicious kick that elevates the dish, making it not only filling but also bursting with flavor.
how to make Green Chile Picadillo and Pinto Beans
Ingredients:
- 1 lb ground beef
- 2 cups cooked pinto beans (or canned, drained and rinsed)
- 1 small onion, diced
- 1 cup roasted green chile, chopped
- 1 can diced tomatoes (14.5 oz)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Directions:
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the minced garlic and cook for another minute.
- Add the roasted green chile, diced tomatoes, cooked pinto beans, ground cumin, salt, and pepper.
- Mix well and let everything simmer for about 10-15 minutes, allowing the flavors to meld.
- Serve hot in bowls, garnished with fresh cilantro if desired.
how to serve Green Chile Picadillo and Pinto Beans
Green Chile Picadillo and Pinto Beans is delicious on its own or served with a side of rice or warm tortillas. You can also top it with avocado slices, shredded cheese, or a dollop of sour cream for added richness. This dish can be a main course or even a filling for tacos or burritos.
how to store Green Chile Picadillo and Pinto Beans
This dish stores well in the refrigerator for up to 3-4 days. Simply place it in an airtight container once it has cooled. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it on the stove or in the microwave until hot.
tips to make Green Chile Picadillo and Pinto Beans
- Make sure to drain and rinse canned pinto beans to reduce sodium content.
- Feel free to adjust the amount of green chile to suit your spice preference.
- If you like a thicker sauce, let the dish simmer longer to reduce the liquid.
- Fresh cilantro, lime wedges, or cheese can brighten the flavors when serving.
variation
For a vegetarian option, you can replace ground beef with a plant-based meat substitute or even cooked mushrooms and bell peppers. This will add a different texture and flavor while keeping the dish nutritious.
FAQs
Can I use other types of beans?
Yes, you can use other beans like black beans or kidney beans if you prefer.
What if I can’t find roasted green chiles?
You can use fresh green chiles and roast them yourself, or opt for diced green chiles from a can.
Can I make this dish ahead of time?
Absolutely! You can make it a day in advance, as the flavors develop even more after sitting overnight in the fridge. Just reheat before serving.
Green Chile Picadillo and Pinto Beans
Ingredients
Method
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced onion and sauté until translucent.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the minced garlic and cook for another minute.
- Add the roasted green chile, diced tomatoes, cooked pinto beans, ground cumin, salt, and pepper.
- Mix well and let everything simmer for about 10-15 minutes, allowing the flavors to meld.
- Serve hot in bowls, garnished with fresh cilantro if desired.