Spiced Taco Beef with Beans and Quinoa

Name: Spiced Taco Beef with Beans and Quinoa
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 1 lb organic lean ground beef; 1 small onion; 1 oz can black beans; 2 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon chipotle chili powder; 1/2 teaspoon dried oregano; 1 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper; 1 1/2 cups cooked quinoa; 1 lime; 1/4 cup minced cilantro stems

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings
6 people
Calories
193 kcal
Course
Main Course
Cuisine
Mexican

Spiced Taco Beef with Beans and Quinoa

Iris Warren

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My simple and easily customizable recipe for stretching spiced taco beef with nourishing pantry staples.

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Ingredients

Servings

1 tablespoon olive oil
1 lb organic lean ground beef
1 small onion finely diced
1 oz can black beans drained and rinsed
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chipotle chili powder or to taste
1/2 teaspoon dried oregano
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups cooked quinoa
1 lime
1/4 cup minced cilantro stems

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Instructions

Preheat a large cast iron skillet and add the olive oil. Sear the beef over high heat, breaking the meat apart with a wooden spoon, for about five minutes or until the meat is grey and crumbed apart. Drain off excess fat or liquid.
Add the onion. Cook over medium low heat for another five minutes until onions are soft. Add the beans to the beef.
Sprinkle in the garlic, cumin, chili powder, oregano, salt and pepper to the pan. Stir to combine. Cook the taco meat for five minutes over medium heat, stirring occasionally.
Stir in the cooked quinoa to the beef and bean mix. Zest a lime over the top, then cut in half and juice the lime into the pan. Sprinkle over the chopped cilantro stems and stir everything together.
Cook the taco filling on low for another few minutes. Taste and adjust seasonings accordingly. You may wish to add more salt or chili powder.
Serve at once with taco fixings. Alternately, cool completely, transfer to an airtight container and freeze for up to three months.

Notes

I make this taco seasoning medium spiced for our family but you can spice them up (or down) as much as you like with additional chili powder or crushed red chilies.
You can use cilantro leaves, too. But I usually serve the leaves as a taco garnish and chop up the stems to soften in the taco meat. Zero waste!

Nutrition Information

Show Details

Calories 193kcal (10%) Carbohydrates 13g (4%) Protein 19g (38%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 47mg (16%) Sodium 448mg (19%) Potassium 397mg (11%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 161IU (3%) Vitamin C 5mg (6%) Calcium 32mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 193 kcal

% Daily Value*

Calories	193kcal	10%
Carbohydrates	13g	4%
Protein	19g	38%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	47mg	16%
Sodium	448mg	19%
Potassium	397mg	8%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	161IU	3%
Vitamin C	5mg	6%
Calcium	32mg	3%
Iron	3mg	17%