Pinto Beans and Ground Beef With Rice

Pinto Beans and Beef
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
755 Calories
26g Fat
81g Carbs
51g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 755
% Daily Value*
Total Fat 26g 34%
Saturated Fat 8g 41%
Cholesterol 101mg 34%
Sodium 1029mg 45%
Total Carbohydrate 81g 30%
Dietary Fiber 7g 23%
Total Sugars 11g
Protein 51g
Vitamin C 113mg 565%
Calcium 252mg 19%
Iron 8mg 45%
Potassium 1620mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ground beef and pinto beans team up in this tasty dish. It's a quick and easy bean dish that will satisfy any hungry family, with or without the rice. Diced fresh vegetables make it an excellent solution for picky kids because the vegetables "hide" in the tasty beef and bean mixture. Mild chiles are included in the dish; add a minced jalapeño to the mixture if you like some heat in your pinto beans. In the South, cornbread is an essential bread to serve with beans, but crusty bread, tortillas, or biscuits are all good choices as well. 

The dish is versatile as well. Feel free to lighten the dish a bit with ground turkey instead of beef. Or add an extra 1/2 pound of ground beef or ground sausage for meatier beans. The diced carrots add a bit of natural sweetness to the mixture; if you aren't a fan, omit them or replace them with 1/2 cup of sliced celery. The main seasoning for the dish is chili powder; if you prefer a different flavor profile, consider Cajun or Creole seasoning or a basic seasoned salt blend. 


  • 1 tablespoon extra-virgin olive oil

  • 1 pound 80 to 85 percent lean ground beef

  • 1 cup diced onions

  • 1/2 cup diced carrots

  • 1/2 cup diced green bell pepper

  • 1/2 cup diced red, orange, or yellow bell pepper

  • 1 (14.5-ounce) can diced tomatoes (with liquid)

  • 3 tablespoons tomato paste

  • 1 (4-ounce) can mild chopped green chiles (not drained)

  • 2 (15-ounce) cans pinto beans, drained and rinsed

  • 1 teaspoon spicy chili powder blend

  • 1 teaspoon kosher salt, or to taste

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 to 1/2 teaspoon chipotle powder, or ancho, optional

  • 1 1/2 cups long-grain white rice, or brown rice

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil in a large deep skillet or Dutch oven over medium heat.

  3. When oil is hot and shimmering, add ground beef, onion, and carrot to skillet. Break beef up with a spatula or wooden spoon.

  4. Cook beef mixture until meat is no longer pink, stirring frequently. Drain off excess drippings.

  5. Add bell pepper, tomatoes, tomato paste, chopped green chiles, pinto beans, and seasonings.

  6. Bring mixture to a simmer; reduce heat, cover, and continue simmering over low heat for 20 to 25 minutes.

  7. Meanwhile, cook 1 1/2 cups of rice following package directions. When rice is ready, fluff and keep warm.

  8. Serve beans with rice and a tossed green salad along with cornbread wedges or cornbread muffins.


  • When fats are drained and discarded, don't pour them down the sink. Fats can clog pipes and result in costly plumbing problems. Keep an empty jar nearby. When the jar is full, put the lid on it and dispose of the fats in the trash.