Ground Beef with Cactus

Ground beef with cactus is the kind of dish you find on Mexican family tables, where four pantry ingredients turn into dinner with zero fuss. Nopales, the paddles of the prickly pear cactus, taste like a cross between green beans and asparagus once cooked. They have a faint citrus tang that cuts through the richness of fatty ground beef better than almost any vegetable.

Jarred or canned nopales are the easy way in, already de-thorned and softened in brine. Drain them well, rinse if you want a milder flavor, then chop into bite-sized pieces. The diced tomatoes with chilies provide all the heat and acidity the dish needs, no extra spices required.

Brown the beef and onions hard until the meat develops a real crust, then drain off the grease before adding everything else.

Kitchen Tips

• Rinse canned nopales under cold water to wash off the slimy, briny coating
• Use 80/20 ground beef. Leaner meat dries out in the long simmer.
• A squeeze of lime juice at the end brightens the whole skillet
• Serve over rice or with warm flour tortillas for scooping
• Top with crumbled queso fresco or a dollop of sour cream to mellow the chili heat

Variations

• Use fresh nopales (paddles) instead of canned. Grill them first to char the edges.
• Add a can of black beans for extra protein and bulk
• Stir in a handful of fresh cilantro and chopped white onion before serving