I found this recipe on Simple Organized Living‘s blog, and it has quickly become part of the solution to my I’m-so-hungry-but-I’m-tired-of-going-out-what-am-I-going-to-eat?? quandary. (I don’t know about you, but this happens to me all the time!) I’ve tried it, loved it, added it to my Recipe binder, and made it several times! It’s such a life saver that I thought I’d share it.
Mexican has always been my go-to food of choice for Girls’ Night, but my attempts to make it at home have had limited success. This recipe is a base for Mexican meals– a throw-it-together, whatever-you-have-on-hand kind of recipe that can become tacos, taco salad, burritos, nachos, enchiladas, etc.–it’s supremely versatile and easy. I’ve been looking for more ways to incorporate beans into my diet, and this is perfect; it could also be made into a meatless meal very easily too. Freeze the leftovers in meal-sized portions and heat it up for your next mexican-inspired meal!
(Click on the recipe link to see the original.)
- 1 pound ground beef
- 1 16-oz can refried beans
- 1 packet taco seasoning
- 2/3 cup water
- 1 pouch Uncle Ben’s Ready Rice
- optional: canned corn, canned black beans, jalopenos, tomatoes, olives, etc.
- top with: sour cream, shredded cheese, lettuce, etc.
- Cook ground beef in a large pan; drain.
- Add all the rest of the ingredients and cook until heated through.
It’s really that simple!
I usually forgo tortillas or anything resembling effort on my part… I just heat it up and eat it with chips. (And cheese of course.)
I call it Mexican Beans and pat myself on the back for avoiding another night of pizza.
You’ve got to be kind to yourself, after all!
Here’s a neat trick I learned through Pinterest for when you’re browning beef, cooking bacon, or anything that produces a lot of grease: Line a bowl with foil, and drain the grease into the bowl. Wait until the grease solidifies, then roll up the foil and throw it away!
It’s much more manageable than dealing with hot grease!