Beef with nopales

Ingredients

• 240 ml (1 cup)cooked nopales, diced
• 240 ml (1 cup)red chilli sauce
• 240 gminced beef
• 45 ml (3 tablespoons)onion, diced
• 1 pinchdried oregano
• 1 pinchsalt
• 1 clovegarlic

Instructions

1. 1

   Soften the aromatics

   Finely chop the onion and garlic. Put them in a frying pan with 10 ml (1/24 cup) water and sauté.

2. 2

   Add the beef

   When the onion changes colour, add the minced beef and salt to taste.

3. 3

   Brown the beef

   Sauté the beef with the onion for 2 minutes, then add the red chilli sauce.

4. 4

   Cook the mixture

   Let it simmer until the beef is cooked through.

5. 5

   Season with oregano

   Add two pinches of oregano.

6. 6

   Stir in nopales

   Add the cooked nopales, stir, and leave them to take on the flavour of the beef and red chilli sauce.

7. 7

   Serve the beef

   Serve with tostadas or use the mixture to make tacos.

What is beef with nopales?

Nopales are the edible pads of the prickly pear cactus, used in Mexican cooking in dishes ranging from salads to stews. Their mild, fresh flavour pairs well with savoury meat and chilli.

This version combines cooked, diced nopales with minced beef and red chilli sauce. Cooking the aromatics first and adding the nopales near the end lets the meat and sauce take centre stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 27g protein, 18g carbs, 21g fat.

The beef provides most of the protein and much of the fat, while the chilli sauce and nopales contribute some carbohydrates. To balance the plate, serve a moderate portion with salad or vegetables on the side; these estimates can vary with the beef’s fat content and the sauce used.

The key ingredients

Red chilli sauce: Its flavour and heat can vary, so taste it before adding extra salt. A smooth, pourable sauce will coat the beef and nopales readily.

Cooked nopales: Using them already cooked keeps this quick method practical. Drain off excess liquid if they seem wet before adding them to the pan.

Minced beef: Break it up as it cooks so it mixes evenly with the sauce and cactus.

Start with onion and garlic

The recipe softens the onion and garlic with a little water rather than oil. Keep the pan over a moderate heat and stir so the aromatics soften without catching.

Wait for the onion to change colour before adding the beef. This gives it a brief head start and helps the flavours mingle.

Check the beef is cooked

The method gives the beef 2 minutes with the onion before the sauce goes in, then asks you to simmer until it is cooked through. The total time will depend on the pan and how finely the meat is broken up.

Look for no raw-looking mince remaining, and stir through the sauce so the meat cooks evenly. Follow the cooking guidance for your minced beef if you need a temperature check.

Let the flavours come together

Add the oregano and nopales after the beef has cooked in the sauce. Stir well and give the mixture time to warm through and combine.

The cooked nopales should be tender but still hold their shape. Avoid prolonged cooking after adding them, which can make the finished mixture softer than intended.

How to serve it

Serve the mixture with tostadas, as the recipe suggests, or spoon it into tacos. Keep toppings simple so the beef, cactus and red chilli sauce remain easy to taste.

For a fuller meal, add a side of beans or rice, or serve with a crisp salad. If serving in tacos, warm the tortillas before filling them.

Recipe notes & tips

• Drain the cooked nopales if they carry a lot of liquid so the sauce does not become watery.
• Break the minced beef into small pieces for more even cooking.
• Taste the red chilli sauce before seasoning, as its saltiness and heat can differ.
• Use a moderate heat while softening the onion and garlic so they do not catch in the pan.
• Warm tostadas or tortillas just before serving for the best texture.

Variations

• Adjust the heat: Use a milder or hotter red chilli sauce to suit your preference.
• Add tomatoes: Stir in chopped tomato with the sauce for a fresher, looser mixture.
• Use sliced beef: Cut beef into small, thin pieces and cook until thoroughly done.
• Add coriander: Finish with chopped fresh coriander for a bright herbal note.
• Make it a bowl: Serve over rice with beans on the side for a more substantial meal.

Common mistakes to avoid

• Adding wet nopales: Excess liquid can thin the sauce; drain the cooked cactus before adding it.
• Leaving the beef in large clumps: It may cook unevenly; break it up as it goes into the pan.
• Cooking on excessive heat: The onion and garlic can catch; sauté them over moderate heat and stir.
• Relying on the stated total time: The beef may need longer; simmer until it is cooked through.
• Adding salt without tasting: Chilli sauce may already be salty; season gradually and check the flavour.

How to store

Cool leftovers promptly and keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until steaming hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions