Spicy Mexican Beef

Use tinned chopped tomatoes and frozen regular green beans to make this easier

Spicy Mexican Beef from Two Chubby Cubs rounded off my week of purely Mexican-based dishes with a bit of whimper, rather than the bang I was hoping for. As a recipe it’s not bad and requires minimal effort, but even with the addition of the chipotle paste and chillies it seemed to be lacking something.

I’m not a huge advocate of casserole beef, no matter how long you cook it for, so you may enjoy this more than I did. You can serve this with a small portion of rice, but don’t forget to account for the extra calories and be mindful that each serving on its own is 499 cals.

My favourite slow-cooked beef recipe so far this year has been beef massaman curry which I’d recommend. Wondering what to do with any remaining chipotle paste? Try making speedy turkey chilli and spicy sweetcorn soup which are excellent.

Recipe: Spicy Mexican Beef

Calories: 499 per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 30 mins

Cooking time: Approx 1 hour and 35 mins


  • 1kg stewing beef (cut into large chunks)
  • 2 onions (chopped)
  • 6 cloves of garlic (finely chopped)
  • 450g tomatoes (deseeded and chopped)
  • 2 red chillies (deseeded and thinly sliced)
  • 1 tablespoon of chipotle paste
  • 1.5 litres beef stock
  • 1 x 400g can of red kidney beans (drained and rinsed)
  • 325g frozen runner beans

Cost per portion: Approx £3.42


Heat a frying pan over a high heat and spray with a little oil. Add the beef to the pan and brown on all sides.

Reduce the heat to medium, add the onions and garlic, and stir constantly for 2 minutes.

Add the tomatoes, chillies, chipotle paste, beef stock and red kidney beans, then cover and simmer over a low heat for 1 hour and 15 minutes.

Add the runner beans, cook for a further 15 minutes, then serve.


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