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Green Chile Picadillo with Pinto Beans

A cozy, smoky, and spicy weeknight comfort dish that combines ground beef with pinto beans and flavorful seasonings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: Mexican, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 2 cups cooked pinto beans (or canned, drained and rinsed) Canned beans save prep time.
  • 1 small onion, diced
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 2 roasted green chiles, chopped
  • 1 can (10 oz) diced tomatoes with green chiles Canned tomatoes speed up cooking.
Spices and Seasonings
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • to taste Salt and black pepper
Liquids
  • 3 cups beef or chicken broth Use low-sodium broth for less salt.
  • 1 tablespoon olive oil

Method
 

Cooking
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
  2. Add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 4–5 minutes.
  3. Stir in the ground beef and cook until browned and no pink remains, about 6–8 minutes.
  4. Add the chopped roasted green chiles, diced tomatoes with green chiles, and the pinto beans. Stir until combined.
  5. Sprinkle in the spices: cumin, oregano, chili powder, salt, and pepper. Stir and adjust seasoning to taste.
  6. Pour in the broth and bring to a gentle simmer. Reduce heat to low and cook uncovered for about 35 minutes, stirring occasionally.
  7. Taste again and adjust seasoning if needed. Serve warm with tortillas or over rice.

Notes

This dish tastes even better the next day. Store in airtight containers in the fridge for up to 4 days and freeze portions for up to 3 months.