This is the #1 recipe in my family. Forever. Always.
In some families, if you say “we’re having Mexican”, they might mean tacos one day, enchiladas another, and quesadillas another. But in my family, we only mean one thing—meat and beans.
This is the easiest meal ever, quite healthy, full of protein, fiber, and antioxidants. And it makes great leftovers that can be used in a myriad of ways.
Taco salad. Chili-cheese omelette. Nachos. These are just a few ways you can use the meat and beans. They’re delicious, and keep at least a week in the fridge.
Cook the hamburger and chop up. It’s important to use lean beef (90% or more), or drain the beef if it’s really fatty.
Once the beef is cook, add a couple teaspoons of taco seasoning. I make my own and store it, it keeps at least six months if stored in a cool, dry place.
Add two or three cans of beans, depending on how much you want to stretch the meal. I prefer to use three cans because I like to use one of the black beans (drained and rinsed), one of “hot mexican beans” (Kroger brand), and one of the “mild mexican beans” (also Kroger brand).
Stir together and let simmer until the beans are good and hot. Serve right away, or keep in the fridge to eat on all week. My family will seriously just make a huge batch of this and eat variations for the entire week.
Mexican Meat & Beans
- 1 pound of lean hamburger
- 2 or 3 cans of beans, your preference (I like black beans, and mild and hot Mexican beans; I don’t like kidney beans)
- 1-2 tablespoons of taco seasoning
Cook the hamburger like normal (on medium, chopping it up as you go). Once the meat is mostly cooked, add the taco seasoning and stir. Then add the cans of beans and stir together. Heat until the beans are hot as well. Serve as nachos, taco salad, tacos, omelettes, or whatever. Refrigerate the rest, and eat as leftovers for a week or so.