Tex Mex Mash
Ingredients
- 4 strips bacon sliced crosswise into 1/8 to 1/4 inch thick pieces
- 2 cans pinto beans and their liquid or 3 cups cooked pinto beans in their liquid
- 1 can petite diced tomatoes 14.5 ounces each
- 2 to 4 chipotles in adobo plus 1 tablespoon of the adobo sauce depending on desired heat
- 1 pound lean ground beef
- 3 cloves garlic peeled and minced
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
Optional:
- chopped fresh cilantro green onions, and jalapeno for garnish
Instructions
- In a wide pot, cook the bacon over medium low heat until crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate. Set the bacon aside and return the pot to the burner, raising the heat to medium. Pour the pinto beans and their liquid, the tomatoes, and the smashed chipotles in adobo and sauce into the pot and bring to a simmer. Let it cook, lowering the heat if needed to keep it from evaporating too quickly.
- Break up the ground beef in a second pan over medium high heat. Add the garlic, chili powder, kosher salt, and cumin and continue to cook, breaking it up and stirring it to combine, until the beef is browned. Drain off any accumulated fat or liquid from the beef and set the beef aside.
- Keeping the beans over the heat, use a sturdy spoon or a potato masher to roughly mash the pinto beans, leaving some whole for texture. Stir in the browned ground beef. Garnish with the crispy bacon and cilantro, green onions, and jalapeno, if desired.
- This is best served hot or warm.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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