Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
500 g ground beef
2 teaspoons dried oregano
1 can (400 g) diced tomatoes
1 cup beef stock
1 cup kidney beans, drained and rinsed
1 cup corn, drained
Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Stir in the ground beef, breaking it apart, until browned and cooked through.
3. Mix in the oregano, diced tomatoes, and beef stock, then bring to a simmer.
4. Add the kidney beans and corn to the pot. Season with salt and pepper. Stir everything together well.
5. Allow the mixture to cook for about 15 minutes, stirring occasionally. Serve hot.
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