Beef And Beans South Of The Border Recipe

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0 votes | 976 views
Servings: 10


Cost per serving $1.23 view details
  • 1 x 16 oz package dry small white beans or possibly dry small red beans, rinsed, liquid removed, and picked over
  • 4 c. very warm water
  • 1 x 28-oz can diced peeled tomatoes
  • 1 x 7 oz can diced green chiles
  • 4 x garlic cloves crushed through a press
  • 2 Tbsp. grnd cumin
  • 2 Tbsp. chile pwdr
  • 4 tsp dry oregano
  • 1 tsp grnd coriander
  • 1 tsp salt
  • 1/4 tsp freshly grnd black pepper
  • 2 lb boneless beef top sirloin steak or possibly boneless beef top round steak vtrimmed of fat and cut into 1/2-inch cubes


  1. In a 5- or possibly 6-qt electric slow cooker, mix together the beans, warm water, tomatoes with their liquid, green chiles, garlic, cumin, chili pwdr, oregano, coriander, salt, black pepper, cayenne, and beef.
  2. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and cook, covered, 8 hour longer, or possibly till the beans and beef are tender. Season with additional salt and pepper to taste.
  3. NOTES : This versatile mix is excellent fare for serving a casual crowd. It makes a good filling for burritos, tacos, enchiladas, and tostadas, and is especially convenient for last-minute suppers because it freezes well, too. I like to roll it up in hot flour tortillas with shredded Cheddar cheese, minced scallions, salsa, lowfat sour cream, and guacamole.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 10 servings
Calories 342  
Calories from Fat 108 32%
Total Fat 11.98g 15%
Saturated Fat 4.65g 19%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 374mg 16%
Potassium 1178mg 34%
Total Carbs 30.0g 8%
Dietary Fiber 7.7g 26%
Sugars 1.46g 1%
Protein 29.06g 46%
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