Hectic week? This will pull you through. Beans and ground beef come together with some classic Mexican flavors in this one-pot, weeknight meal.
What you will need
6 oz Jack Cheese
1 lb Ground Pork
3 cloves Garlic
4.5 oz canned green chiles
1 can White Beans
2 Tbsp Olive Oil
1 tsp Cumin
2 cups Water(Nutritional facts 123 calories, 6.27 g fat, 9.51 g carbohydrates, 7.94 g protein, 19 mg cholesterol, 165 mg sodium)
How to cook
Halve and peel the onion. Slice perpendicular to the stem tip.
Grate the cheese on the medium side of the box grater.
Peel the garlic cloves and crush or grate.
Pour some olive oil in a heavy skillet over medium-low heat.
Add the onion. Stir over medium-low until the onions break soften and begin to brown.
Add the ground pork. You can increase the heat if you like. Stir until pork is browned and beginning to crisp.
Add the cumin.
Add the chopped or grated garlic.
Add the chopped green chiles.
Cut the lime in half and squeeze in the juice. Watch out for those seeds.
Strain and rinse the white beans before adding to the pot. The liquid is very salty and starchy and can sometimes add a metallic flavor to a dish.
While I found water to be perfectly fine in this dish, you can easily add a little flavor by using chicken broth instead. Simmer briefly.
Season with salt and pepper as needed.
Serve with grated cheese.