INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 tablespoons olive oil
- 1 lb (455 g) grass-fed ground beef (I use 85-90% lean)
- 1 medium onion, chopped
- 1 medium-large green bell pepper, chopped
- 4 large cloves garlic, minced or crushed
- 1 (14.5 oz/411 g) can no-salt-added diced tomatoes with juices
- 1 (6 oz/170 g) can tomato paste
- 1 1/2 cups (355 ml) water or low-sodium beef or vegetable stock
- 4 teaspoons no-salt-added taco spice blend (see Note)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15.5 oz/439 g) can no-salt-added black beans, rinsed and drained
- 1/2 bag GO VEGGIE Lactose and Soy Free Cheddar Shreds
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
INSTRUCTIONS
- Heat the oil in a large, deep skillet over high heat. Add the beef, onion, bell pepper, and garlic, and cook (uncovered) until the meat is browned and the vegetables are tender, about 8 minutes, stirring occasionally.
- Add the diced tomatoes, tomato paste, water or stock, taco spice blend, salt, black pepper, and black beans, and bring up to a boil. Turn the heat down and simmer (uncovered) 5 minutes, stirring occasionally.
- Turn the heat down to low, sprinkle the cheddar shreds on top, and cover the skillet. Cook until the shreds are melted, about 3 minutes (do not stir).
- Serve with the parsley or cilantro sprinkled on top.
- Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
