At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 560 kcal
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 31 g
• Fiber: 11 g
• Sodium: 650 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 3 tomatoes
• 1 tbsp tomato paste
• 2 fresh chile peppers
• 1 tbsp hot sauce
• 2 tsp hot ground chile
• 1 tsp ground cumin
• 1/2 tsp fine salt
• 1 tsp ground coriander, optional
• 400 g (14.1 oz) ground beef
• 1 large onion
• 2 garlic cloves
• 4 tbsp olive oil

Ingredients (continued)

• 300 g (10.6 oz) cooked red kidney beans
• 1 (15-ounce/425 g) can corn, drained
• 3/4 cup plus 1 tablespoon (200 ml) hot water

Directions

1. Heat the olive oil in a pot. Add the coarsely chopped onion and garlic and sauté until softened.

2. Add the ground beef and cook, breaking it apart, until browned throughout and 160°F (71°C).

3. Add the chopped fresh chiles and cook for 4–5 minutes, then stir in the hot ground chile, cumin, salt, and coriander if using.

4. Add the tomatoes, hot sauce, tomato paste, kidney beans, corn, and measured hot water.

5. Cover and simmer over medium heat for 15 minutes, stirring occasionally and gently so the beans do not break.

6. Serve hot, with crisp lavash chips if desired.

Sources

1. USDA FoodData Central — April 2026 data release