CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.
CROCK POT ROAST AND BEANS
Sounds kinda funky, but it's really good! My mom found this recipe somewhere and shared it with me.
Provided by Traci Coleman
Categories Roasts
Time 8h10m
Number Of Ingredients 7
Steps:
- 1. Put roast in slow cooker. Dump all ingredients on top of roast. f(Be sure to sort beans and remove any rocks, etc.) Cover with water - water should come to just below the top of slow cooker because beans will absorb most of it.
- 2. Note from my mom: I put this on in the morning before going to work and they're done when I get home
- 3. Another note from my mom: I serve mine with cornbread, but this would be good rolled in flour tortillas.
- 4. Note from me: This turns out a little like a bean and beef soup. Once it was finished cooking, I shredded the roast and poured the beans with juice over it and served it with crusty bread.
MAMMAK'S PINTO BEANS WITH GROUND BEEF
My mother made this recipe for pinto beans with ground beef for us as kids and I have used it many times in feeding my 4 boys. When the space shuttle fell, our small town filled up overnight with searchers for the space shuttle debris, and this is one of the recipes that I used to help feed the masses. It was a hit every time. We served it with cornbread and a side salad for a complete meal or over a bed of rice. My mom would top off a bowl of this with homemade sweet salsa. Yum!
Provided by mammak
Categories Main Dish Recipes
Time 11h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 64.2 g, Cholesterol 45.3 mg, Fat 10.3 g, Fiber 16.1 g, Protein 33.6 g, SaturatedFat 3.6 g, Sodium 1453.9 mg, Sugar 2.6 g
PINTO BEAN AND BEEF STEW
This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.
Provided by Angela Naumann
Categories Soups, Stews and Chili Recipes Stews Beef
Time 9h50m
Yield 6
Number Of Ingredients 16
Steps:
- Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
- While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
- Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
- Add green onion, cilantro, and lime juice. Serve hot.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g
BEEF ROAST WITH PINTO BEANS
Make and share this Beef Roast With Pinto Beans recipe from Food.com.
Provided by That girl Mel
Categories Mexican
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pinto beans in bottom of crock pot.
- Add rotel, green chile, spices and onion and mix.
- Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
- Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
- Do NOT add the salt before the beans are fully cooked or your beans will not get tender!
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