4 tbsp vegetable oil
1 large Vidalia onion
4 garlic cloves, minced
1 ½ jalapeño, seeded and diced small
Kosher salt & pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
2 lb lean ground beef
2 15 oz cans black beans
4 cups cherry tomatoes
10.8 oz gold & white corn
12 corn tortillas
1 cup shredded cheddar
1 avocado, diced
Heat the oil in a large skillet over medium high heat and add the onion. Cook until softened and lightly browned. Add the garlic and jalapeño and season with salt & pepper. Cook until the garlic is fragrant.
Add the cumin, chili powder and paprika, stir for about a minute to combine and add the beef. Season with salt and pepper and cook, breaking up the meat into small pieces. Cook until meat is brown and add the beans.
Add tomatoes, corn and 1 cup of water and simmer. Season again with the salt and pepper and cook until the liquid has reduced and the tomatoes have burst.
Serve with cheese, avocado and sour cream.
Comentarios