Description

This hearty and flavorful slow cooker recipe combines tender pinto beans, seasoned ground beef, and a touch of spice from green chilies. It’s perfect for a comforting meal that practically cooks itself. Serve it with cornbread or rice for a complete meal!

Ingredients

Scale

For 4 servings:

1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (4 oz) diced green chilies
2 cups beef broth
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp black pepper
Salt to taste
¼ cup fresh cilantro, chopped (optional)

Instructions

1️⃣ Cook the beef:
In a skillet over medium heat, brown the ground beef with diced onion until the beef is fully cooked, and the onion is softened. Drain any excess fat and set aside.

2️⃣ Combine in the slow cooker:
Transfer the cooked beef and onion mixture to your slow cooker. Add the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, smoked paprika, garlic powder, and black pepper.

3️⃣ Season and mix:
Stir all the ingredients well to combine. Taste the mixture and add salt as needed.

4️⃣ Cook:
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible to distribute the flavors evenly.

5️⃣ Garnish and serve:
Just before serving, stir in fresh cilantro if desired. Serve hot with cornbread, rice, or tortilla chips. For extra richness, top with shredded cheese, sour cream, or avocado slices.

Notes

Make it vegetarian: Substitute the ground beef with plant-based crumbles or additional beans and use vegetable broth instead of beef broth.
Adjust the spice level: For a milder dish, use mild green chilies and tomatoes without added spice. Add jalapeños or hot sauce if you prefer it spicier.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 15 mins
Cook Time: 6 hours