Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 4

Ingredients:

2 Tbsp garlic-infused early harvest extra virgin olive Oil – All of Oils

1 medium diced onion

5 cloves of dried elephant garlic – Japonica

3 Tsp (or more to taste) Nacho Taco BBQ Seasoning – Butcher Bro’s BBQ

1 Tsp dried oregano

Salt and pepper to taste

1 Tbsp tomato paste

1-2 chipotle chillies in adobo, roughly chopped with 1 Tbsp sauce

1 lb lean ground beef – High Point Meat Shop 

1 can Das Bierzelt Festbier – Raven’s Brewing & Distilling Company

1 can diced tomatoes

2 cups black beans (see preparation in recipe notes)

Toppings:

Shredded Mt Lehman Cheese: Buffalo Cheddar – Goat’s Pride Dairy

1 avocado sliced

Micro cilantro – Sky Harvest

Directions:

STEP 1 

Heat the oil in a large skillet using medium-high heat.

STEP 2

Add onions, garlic, and spices, then cook until the onions are soft, 3-5 minutes.

STEP 3

Add in tomato paste and chipotle chillies and cook for another minute.

STEP 4

Then add the ground beef, breaking it up using a wooden spoon. Cook until no longer pink, about 3-5 minutes.

STEP 5

Add the beer and simmer until it reduces to about half the amount. This should take about 8 minutes.

STEP 6

Then add the diced tomatoes and black beans. Continue to cook, stirring to combine until it becomes thick, about 10 minutes. 

STEP 7

Taste to adjust the seasoning, then serve with toppings and enjoy!

Recipe Notes 

Double this quick and easy recipe to prep your lunches and dinners for a whole week! You will enjoy the unique taco flavouring, and the beer will lend a more complex taste. To prep the black beans, cover and bring them to a boil over high heat. Then, take the cover off and stir the beans, reducing the heat to low. While they are simmering, occasionally stir until the beans are nice and tender. This will take about 11/2 to 2 hours. Of course, if you’re pressed for time, you can substitute canned beans instead.