Mexican Haystacks
Ingredients
- 1 pound ground beef or ground turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth, if using regular broth, cut down the salt in the recipe
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels, no need to thaw
- Lime wedges, for serving (optional)
- Hot cooked rice or quinoa for serving
- Taco toppings: lettuce, sour cream, cheese, olives, etc
Instructions
- In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
- Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
- Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
- Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
- Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the haystack mixture (but do not include the optional toppings as those are added based on personal preference).
Chili Powder: different brands of chili powder will have varying levels of heat. If the chili powder you are using is overly spicy, keep that in mind and dial back the amount, if you don't want the overall dish spicy.