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Ingredients2 h 20 m servings 383 cals
Original recipe yields 4 servings
- Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.
- Cook's Note:
- You can use water in place of stock.
Per Serving: 383 calories; 16.3 g fat; 27.9 g carbohydrates; 29.2 g protein; 76 mg cholesterol; 679 mg sodium. Full nutrition