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This delicious Slimming World version of the Tex-Mex classic is made lighter with lean ground beef, lots of veggies and plenty of spice.
1lb 95% lean ground beef
1 large onion, coarsely chopped
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp garlic powder
¼–½ tsp cayenne pepper or 1 tsp smoked paprika
Salt and freshly ground black pepper
1 red and 1 yellow bell pepper, seeded and coarsely chopped
1 (15oz) can chili beans, undrained
1 (15oz) can pinto beans, drained
1 (14.5oz) can crushed tomatoes
¼ cup chopped fresh cilantro
Lime wedges, for serving
- Crumble the beef into a large, deep, heavy skillet or Dutch oven over medium-high heat. Cook, stirring occasionally and breaking up chunks, until the meat loses its pink color, about 5 minutes. Stir in the onion and cook, stirring often, until the onion is tender and the beef cooked, about 4 minutes longer.
- Stir in the cumin, coriander, cinnamon, garlic powder, cayenne or paprika and season with salt and pepper to taste.
- Add the bell peppers, chili beans, pinto beans and crushed tomatoes and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes until bubbly and slightly thickened.
- Sprinkle with the chopped cilantro. Serve hot on a bed of rice with lime wedges for squeezing.