Southwestern Meat Filling (or on own)

★★★★★ 1 Review
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By Theresa K
from colorado springs, CO

I pulled this together tonight. On the bottom were crushed tortilla chips and then crushed on top... while eating it the family came up with other great ideas with this mix... such as in taco salads, in egg roll wrappers, as a chimichunga filling... use with pie crust to make a stomboni, may be even use those pop dough crescent rolls. Empanadas came to mind first. I hope to hear what others have come up with.

serves 6 to 8
prep time 30 Min
cook time 30 Min
method Stir-Fry


  • 1 1/2 lb
    ground beef
  • 3 Tbsp
    chopped dried onions
  • 2 pinch
    garlic salt
  • 1/4 tsp
  • 1 1/2 Tbsp
    chili powder
  • 1 can
    drained black beans
  • 1 c
    frozen corn
  • 1 can
    black olives, sliced or crushed
  • 1 1/4 c
    pace picanta sauce (any tomato base salsa)
  • 1
    pablano pepper, roasted
  • 2 c
    shredded cheddar

How To Make

  • 1
    Brown beef with the onions, garlic salt, pepper, and chili powder. Drain well when meat is no longer pink.
  • 2
    Roast Pablano pepper while browning the meat. Just throw pepper in oven and roast on broil setting until the pepper is blackened and scorched. When done, throw in plastic baggie and let it sweat off the skin.
  • 3
    Add corn, black olives and black beans to drained meat mixture. Cut the pablano into strips and mix in. Add the cheese and mix again. Heat in oven 10 minutes so cheese melts and holds it all together.