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Bowl of Green Chile Picadillo and pinto beans served with fresh herbs.

Green Chile Picadillo and Pinto Beans

A hearty and flavorful Southwest dish packed with protein from ground beef and pinto beans, featuring roasted green chiles for a delicious kick.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 2 cups cooked pinto beans Can also use canned pinto beans, drained and rinsed.
  • 1 small onion, diced
  • 1 cup roasted green chile, chopped Adjust amount based on spice preference.
  • 1 can diced tomatoes (14.5 oz)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil Can substitute with olive oil.

Method
 

Preparation
  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Add the ground beef and cook until browned, breaking it apart with a spoon.
  4. Stir in the minced garlic and cook for another minute.
Cooking
  1. Add the roasted green chile, diced tomatoes, cooked pinto beans, ground cumin, salt, and pepper.
  2. Mix well and let everything simmer for about 10-15 minutes, allowing the flavors to meld.
  3. Serve hot in bowls, garnished with fresh cilantro if desired.

Notes

This dish stores well in the refrigerator for 3-4 days. For longer preservation, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.