Mexican Beef with Beans

Ingredients

1/2 kg ground beef
1 onion, chopped
4 cloves garlic, finely chopped
1 green or red bell pepper, diced
1 can (4 oz) chopped green chilies, drained
1 can (14 oz/420 g) red kidney beans, drained
1 can (11 1/2 oz / 350 g) whole-kernel corn, drained
2 tbsp chili powder or to taste
2 tsp ground cumin
1 tsp dried leaf oregano
1 can (28 oz) peeled tomatoes
salt and freshly ground black pepper
3 tbsp chopped fresh parsley
1 c shredded sharp cheddar cheese

Method

In a wok, place beef and heat until it begins to release juices. Increase heat and stir to break up meat and stir-fry 5 or 6 minutes or until meat is browned.

Add onion, garlic, bell pepper, chopped chilies, kidney beans and corn and bring to a boil. Stir in chili powder, cumin, oregano and peeled tomatoes with their juice.

Stir to break up tomatoes. Season with salt and pepper, reduce heat and cook, covered, 20 to 30 minutes or until slightly thickened.

Remove from heat, stir in parsley and half of the cheese. Sprinkle with remaining cheese.

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