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For the Red Chile Ground Beef & Beans<\/strong><\/p>\n 1 lb (450 g) ground beef<\/p>\n 1 cup cooked pinto beans (or canned, drained)<\/p>\n 2 Tbsp olive oil<\/p>\n 1 small onion, diced<\/p>\n 3 garlic cloves, minced<\/p>\n 2\u20133 Tbsp New Mexico red chile powder (or mild chili powder)<\/p>\n 1 tsp ground cumin<\/p>\n 1 tsp smoked paprika<\/p>\n 1 tsp dried oregano<\/p>\n \u00bd tsp salt and pepper, to taste<\/p>\n 1 cup beef broth or water<\/p>\n For Topping<\/strong><\/p>\n 4 corn tortillas, warmed<\/p>\n 4 large eggs<\/p>\n 1 cup shredded cheddar or Mexican blend cheese<\/p>\n 1 cup roasted Hatch green chiles (peeled, seeded, and sliced)<\/p>\n Optional: red pepper flakes or hot sauce<\/p>\n <\/p>\n<\/div>\n Heat oil in a large skillet over medium heat.<\/p>\n Add onion and garlic; saut\u00e9 until translucent.<\/p>\n Add ground beef and cook until browned, breaking it apart.<\/p>\n Stir in red chile powder, cumin, paprika, oregano, salt, and pepper.<\/p>\n Add pinto beans and beef broth. Simmer 10\u201315 minutes until thick and flavorful.<\/p>\n If using fresh chiles: roast whole chiles over an open flame or under a broiler until skins blister.<\/p>\n Place in a covered bowl for 10 minutes, peel off the skins, remove seeds, and slice.<\/p>\n In a separate skillet, fry eggs sunny-side up or over-easy (keep yolks runny for best flavor).<\/p>\n Lightly season with salt and pepper.<\/p>\n Warm corn tortillas in a dry skillet or directly over a flame.<\/p>\n Place two tortillas on each plate. Spoon generous portions of the red chile beef & beans over them.<\/p>\n Top each with a fried egg.<\/p>\n Add roasted Hatch chile strips and sprinkle with shredded cheese.<\/p>\n Finish with a pinch of red pepper flakes or a drizzle of hot sauce.<\/p>\n Serve immediately while hot, with extra roasted chiles and lime wedges on the side. Ingredients: For the Red Chile Ground Beef & Beans 1 lb (450 g) ground beef 1 cup cooked pinto beans (or canned, drained) 2 Tbsp olive oil 1 small onion, diced 3 garlic cloves, minced 2\u20133 Tbsp New Mexico red chile powder (or mild chili powder) 1 tsp ground cumin 1 tsp smoked paprika 1 […]<\/p>\n","protected":false},"author":1,"featured_media":6861,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/h1>\n
1\ufe0f\u20e3 Prepare the Red Chile Beef & Beans<\/h4>\n
2\ufe0f\u20e3 Roast the Hatch Green Chiles<\/h4>\n
3\ufe0f\u20e3 Cook the Eggs<\/h4>\n
4\ufe0f\u20e3 Assemble the Dish<\/h4>\n
Serving Tip<\/h3>\n
This dish pairs beautifully with refried beans, Spanish rice, or a fresh tomato salsa<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"