Some of you might remember the taco post I shared at the end of last year? It became very popular after being mentioned in several major and smaller newspapers, including Dagsavisen. Today’s Mexican dish takes a bit longer than traditional tacos – but doesn’t require as much work. Mexican stew is incredibly delicious and filling. Perfect when you have guests or need to feed a crowd. If you season it yourself it’s also healthier, but you can use a taco seasoning packet if you prefer. You can also skip the ground beef and use vegetable stock to make this a lovely vegetarian stew. Just add an extra can of beans!
Start by chopping all the ingredients that need to be chopped. Heat oil (with neutral flavor) in a large pot. Add all the vegetables and sauté until everything begins to soften. Add oregano, cumin, paprika powder and a few grinds of fresh pepper. Add the ground beef and turn up the heat. Cook the ground beef together with the vegetables. Then add tomatoes, beans and stock. Now simply let the stew simmer for about 1 hour on medium heat, until the liquid has reduced quite a bit. When you see the liquid beginning to reduce, start cooking rice so it’s ready when the stew is done (it doesn’t matter if it finishes before the stew, if it does just set it aside with a lid on).
Serve with rice and salad. Top with fresh cilantro, extra chopped chili, sour cream and a squeeze of lime over everything.
Ingredients
- 400 g ground beef
- 1 pcs finely chopped onion
- 1 pcs finely chopped carrot
- 1 pcs finely chopped celery stalk
- 1 thumb-size piece finely chopped ginger
- 1 pcs finely chopped chili
- 2 cloves pressed garlic
- 1 can diced tomatoes
- 1 can brown beans
- 1 can corn
- 0.5 l beef stock
- Pepper
- 1 tbsp cumin
- 2 tsp paprika powder
- 1 tsp dried oregano
- --- For serving ---
- Chopped fresh green chili
- Sour cream
- Fresh cilantro
- Lime
- Rice
- Fresh salad
Instructions
Start by chopping all the ingredients that need to be chopped. Heat oil (with neutral flavor) in a large pot. Add all the vegetables and sauté until everything begins to soften.
Add oregano, cumin, paprika powder and a few grinds of fresh pepper. Add the ground beef and turn up the heat. Cook the ground beef together with the vegetables.
Then add tomatoes, beans and stock. Now simply let the stew simmer for about 1 hour on medium heat, until the liquid has reduced quite a bit.
When you see the liquid beginning to reduce, start cooking rice so it's ready when the stew is done (it doesn't matter if it finishes before the stew, if it does just set it aside with a lid on).
Serve with rice and salad. Top with fresh cilantro, extra chopped chili, sour cream and a squeeze of lime over everything.
Notes
Tip: Skip the ground beef and use vegetable stock with an extra can of beans for a vegetarian version.