500 g (1 lb) ground beef
1 large red, yellow, or green bell pepper (diced)
1 large yellow or red onion (finely chopped)
300 g (10 oz) canned corn (drained)
400 g (14 oz) canned kidney beans (rinsed and drained)
300 g (10 oz) canned sliced mushrooms (with liquid)
1 tbsp corn oil
1.25 dl (½ c) beef stock
1 tsp paprika
0.5 tsp chili powder
1 tsp mustard powder
1 tsp curry powder
0.5 tsp cumin
1 tsp salt
0.5 tsp black pepper
1. Heat the oil over medium-high heat in a large nonstick skillet.
2. Add the beef, breaking it up into smaller pieces with a wooden fork, a spatula with holes in it, or a potato masher.
3. When the meat starts to brown, add the bell pepper and the onion and cook until tender.
4. Add the mushrooms with liquid, the beef stock, spices, and salt.
5. Give it a good stir and simmer over medium heat for a few minutes until the liquid has reduced and thickened slightly.
6. Add the beans and corn and cook over low heat until heated through, a couple of minutes.
7. Serve with rice or torilla chips, and/or a fresh salad.
8. These toppings go great with this dish: sour cream, chives, and shredded cheese.
(Tip: If you want more heat, add some hot sauce along with the spices. 3-5 drops should do the trick!)
(Tip 2: If you don’t like mushrooms, they can be omitted…Substitute the mushrooms with more bell pepper, corn or beans and the mushroom liquid with 1.25 dl (½ c) water.)
(Tip 3: You can use ground chicken, turkey, or pork instead of beef and for a vegetarian take on this dish, you can use a meat substitute such as quorn or soy.)