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Spicy Beef and Black Beans

Spicy Beef and Black Beans

Southern Living JANUARY 2004

  • Yield: Makes 4 servings


  • 1 oven bag (Large size - 14- x 20-inch)
  • 2 tablespoons all-purpose flour
  • 2 (10 1/2-ounce) cans diced tomatoes and green chiles
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 pound boneless beef sirloin, thinly sliced
  • 1 medium onion, diced
  • 2 garlic cloves, pressed
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • Tortilla chips
  • Garnish: tomato slices, chopped fresh cilantro


Preheat oven to 350°.

Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.

Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to bag. Arrange ingredients in an even layer.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350° for 40 minutes. Sprinkle with cheese, and serve over tortilla chips. Garnish, if desired.


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Spicy Beef and Black Beans Recipe