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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.
- 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.