Rating: 3 stars 3
2 Ratings
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This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.


Recipe Summary

20 mins
1 hr 30 mins
8 hrs
9 hrs 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.

  • Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.

  • While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.

  • Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.

  • Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.

  • Add green onion, cilantro, and lime juice. Serve hot.

Cook's Notes:

Could be made in a pressure cooker or slow cooker with slight modifications.

Soak pinto beans overnight according to individual package instructions.

Nutrition Facts

327 calories; protein 22.3g; carbohydrates 30.2g; fat 12.5g; cholesterol 51.3mg; sodium 1133.5mg. Full Nutrition