2 tsp olive oil 1 lb ground beef ( I use 90% lean ) 1/2 cup onion ( finely chopped ) 1 red bell pepper ( seeded, cored and chopped ) 1 packet taco seasoning 15 ounce can diced tomatoes ( do not drain ) 8 ounce can tomato sauce 4 ounce can diced green chiles 6 cups beef broth 15 ounce can of black beans ( drained and rinsed ) 15 ounce can of pinto beans ( drained and rinsed ) 1/2 cup frozen corn salt and pepper to taste toppings ( cilantro, tortilla strips, sour cream , avocado and cheddar cheese )
Heat the olive oil in a large pot over medium high heat. Add the ground beef.
Cook for 5-6 minutes, breaking up the meat with a spatula.
It is officially just over 2 weeks until it's winter here in Australia. It gets down to around 6 degrees in Sydney, so what better way to warm up than with a mouth watering 'Keto Moroccan Beef Stew'. Our version of the soul warmer, is based upon fresh Vegetables such as Zucchini, Onion & Celery, our stew is dripping in Garlic, Moroccan Spice Mix, Smoked and Hot Paprika, Cumin, Coriander, Garlic Salt and Onion Salt. This is perfect for leftovers, especially if you are serving with Cauli-Mash or Cauli-Rice, which you could easily then be able to double the overall yield, and pop in the freezer for later.