Pinto Beans and Ground Beef With Rice

Pinto Beans and Beef
Diana Rattray
Ratings (27)
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
714 Calories
12g Fat
99g Carbs
55g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 714
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 532mg 23%
Total Carbohydrate 99g 36%
Dietary Fiber 31g 110%
Protein 55g
Calcium 268mg 21%
*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 chilies are included in the dish; add a minced jalapeno 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. 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef (80% to 85%)
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red (or orange, yellow, etc.)
  • 1 (14.5-ounce) can diced tomatoes (with liquid)
  • 3 tablespoons tomato paste
  • 1 (4-ounce) can mild chopped green chilies (not drained)
  • 2 (15-ounce) cans pinto beans (drained and rinsed)
  • 1 teaspoon spicy chili powder blend
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • Optional: 1/4 to 1/2 teaspoon chipotle powder (or ancho)
  • 1 1/2 cups long grain white rice (or brown)

Steps to Make It

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

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

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

  4. Add the bell pepper, tomatoes, tomato paste, chopped green chilies, pinto beans, and seasonings.

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

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

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

Tips

When fats are drained and discarded, don't pour them down the drain. 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.