This is a sponsored post by Mirum Shopper, but all opinions are 100% mine. #SaboreaTuVerano
One Pot Mexican Beef and Beans is one of those recipes that has been in my family for generations. For my español-speaking friends, this is the Mexican classic Frijoles con Carne Molida. My mom made it. My grandma made it. Today, when I’m in a pinch and haven’t planned dinner because my Little Red refused to leave his friend’s house, this is what I make. On the table in 30 minutes.. Whoot! Whoot!
This One Pot Mexican Beef and Beans has everything in it. Add some healthy veggies, and it’s a complete meal. It’s absolutely perfect for busy weeknights and my go-to on many, many nights. One skillet also means less clean up. Yay! My hubs usually washes the dishes in our family, but we have to keep his hands looking purty. 😉
Knorr Caldo con sabor de Res gives this One Pot Mexican Beef and Beans that extra yum, yum quality. I put in one cube in, then just let the juices simmer together. What comes out is riquísimo. I topped it with cheddar cheese… Somewhere there’s a Mexican viejita (or old lady) rolling her eyes at me, but my Little Red is not the easiest person to feed. Add a little cheese to the plate, and I have a good chance that he’ll eat it and ask for seconds with a big smile on his face saying “QUESO!” 😀 Hope you enjoy.
Table of Contents
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One Pot Mexican Beef and Beans
- 4 tablespoons olive oil divided
- 1 can of pinto beans drained
- 1 lb ground beef
- ½ small onion diced
- 4 to matoes finely diced
- 1 green pepper diced
- 1 jalapeño finely diced
- 1 Knorr Caldo con sabor de Res bouillon cube
- 2 garlic cloves diced
- ½ tablespoon cumin
- ½ tablespoon paprika
- ½ teaspoon dried thyme
- 2 cups water
- 1-2 laurel leaves
- Salt and pepper
- Cilantro optional
- Cheddar Cheese shredded (optional)
- Heat 2 tablespoons oil in a large skillet.
- Add onion and cook for 1 minute, stirring constantly.
- Add tomato, green pepper, a pinch of salt and pepper, and jalapeño.
- Cook for 1 minutes, stirring constantly.
- Lower the heat, cover, and let simmer for 5 minutes.
- Remove from pan. Set aside.
- Add remaining oil to the pan.
- Return flame to medium heat.
- Add ground beef, salt, and pepper. Break up the meat with your spatula. Cook until no longer pink.
- Drain excess fat.
- Add pinto beans, tomato and pepper mixture, garlic, cumin, paprika, thyme, Knorr bouillon, water, and laurel leaves.
- Cover and simmer for 10 minutes.
- Top with cilantro and cheese, if using.
- Serve with tortillas.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.