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Ingredients55 m servings 603
Original recipe yields 4 servings
- Melt butter in a large skillet over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Add pepper and stir for about 10 seconds. Immediately stir in chopped onion to prevent butter from burning. Add salt and saute, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ground beef. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add undrained kidney beans and undrained corn. Mix and bring liquid to a boil. Reduce heat and simmer until liquid cooks down into a sauce that just coats the back of a spoon, 20 to 30 minutes. Add drained beans during the last 5 minutes. Taste and add more salt or pepper as desired.
- Stir well and ladle into bowls.
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- Cook's Notes:
- If you are not using lean ground beef, or if you want a reduced-fat dish but want to preserve the browned butter flavor, brown the ground beef first and drain fat from the skillet. Then proceed with step 1. In step 2, add cooked beef, and follow instructions in for adding vegetables and reducing sauce.
- Do not use dark red kidney beans as a substitute for light red kidney beans.
- You must use sweet corn for the proper flavor! You can substitute 2 cups frozen sweet corn, 1/2 cup water, plus a pinch of salt for the undrained canned corn. You can use fresh or frozen green beans (cut to 1 1/2-inch lengths) for the drained canned beans.
Per Serving: 603 calories; 26.1 60.8 35.6 91 1774 Full nutrition