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Mexican meat stew by Johan Bergman

Mexican meat stew

I have never been to Mexico so whether this meal can be named "mexican" or not should be taken with a grain of salt... However, it's a great stew that you can easily customize not only when it comes to the ingredients but also how spicy you want it to be.

Be careful with the Sambel oelek if you're not tough enough. Remember who warned you :)

Serve with rice.

Easy to make
Ready in 40 min (Show details)

Ingredients for 6 servings

  • 1 1/8 pounds of ground beef
  • 2 onions, chopped
  • 8 7/8 ounces of mixed beans, canned or rehydrated
  • 5 ounces of corn
  • 1 1/4 cups of water
  • 1 bouillon cube
  • 1/2 garlic, chopped
  • 1 teaspoon of Sambal oelek
  • 1 tablespoon of mexican chili mix
  • 1/2 teaspoon of cumin
  • salt
  • black pepper

Instructions

  1. Add the ground beef and onion into a pan and fry them until they have got a nice color.
  2. Add the ground beef and the onion from the pan into a big sauce pan together with the water, the beans, the corn, the bouillon cube, the garlic and the Sambal oelek.
  3. Let everyting cook together for 15-20 minutes. Spice it according to your choice, but as a base I recommend the spices in the ingredients list.

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