Giant tiger ground beef is a hearty skillet of browned ground beef simmered with tomatoes, beans, corn, and warm spices, then finished with a bold, stripe-like drizzle of sour cream sauce. It is a flexible, family-style dinner served over rice, tucked into tortillas, or spooned onto baked potatoes.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 1½ pounds (680 g) lean ground beef
- 2 tablespoons (16 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (16 g) tomato paste
- 1 can diced tomatoes, 14.5 ounces (411 g), with juices
- 1 can black beans, 15 ounces (425 g), drained and rinsed
- 1 cup (150 g) corn kernels, fresh or frozen
- ½ cup (120 ml) water or low-sodium beef broth
- 1 tablespoon (15 ml) fresh lime juice
- ½ cup (120 g) sour cream
- 2 tablespoons (30 ml) milk, plus more as needed
- ¼ teaspoon (1 g) smoked paprika
- 2 tablespoons (8 g) chopped fresh cilantro, optional
Instructions
- Set out and measure the ingredients; dice the onion and pepper, mince the garlic, and drain and rinse the beans. Stir the sour cream, milk, and smoked paprika together in a small bowl until smooth. Add another teaspoon of milk if needed to make a thick but drizzleable sauce, then refrigerate it while the beef cooks.
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the ground beef. Break it into small crumbles with a sturdy spoon and cook for 6 to 8 minutes, stirring regularly, until no pink remains. Check the thickest crumbles with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If liquid pools in the pan, let it cook off; drain excess fat if necessary, leaving a little behind for flavor.
- Stir in the chili powder, cumin, salt, pepper, and tomato paste. Cook for 1 minute, stirring so the spices coat the beef and the paste darkens slightly.
- Add the diced tomatoes and their juices, beans, corn, and water or broth. Stir well and bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, stirring now and then, until thick and saucy. If it becomes thicker than you like, stir in a splash of water or broth.
- Take the skillet off the heat and stir in the lime juice. Taste and adjust the salt, pepper, or lime. Spoon into bowls, drizzle with the chilled sour cream sauce in broad stripes, and finish with cilantro if desired. Serve while hot.
Tips
- Choose the right pan. A 12-inch (30 cm) skillet with deep sides gives the beef room to brown and keeps the beans and tomatoes from spilling over. If using a smaller pan, brown the beef in two batches so it does not steam.
- Use lean beef, but not necessarily extra-lean. Beef around 85 to 90 percent lean generally browns well without leaving a greasy sauce. If using fattier beef, drain the excess fat after browning.
- Adjust the heat carefully. This recipe uses mild chili powder; add cayenne or chopped jalapeño if you want more heat. Chili powder blends vary, so taste before adding extra salt or spice.
- Keep the sauce thick enough to stripe. Add milk a teaspoon at a time to the sour cream mixture. If the beef sauce is too loose, simmer it uncovered for a few more minutes before serving.
Serving Suggestions
Serve the beef over steamed rice, with warm tortillas, or on split baked potatoes. For a lighter plate, spoon it over shredded lettuce and add diced avocado, sliced scallions, or a squeeze of lime. A side of cabbage slaw, roasted vegetables, or simple green salad balances the rich, savory skillet. Set out shredded cheddar, tortilla chips, pickled jalapeños, and extra sour cream so everyone can customize a bowl.
Variations
Swap the black beans for pinto beans or kidney beans, keeping the quantity at 1 can (about 425 g before draining). Frozen corn can be replaced with an equal amount of diced zucchini, added with the tomatoes; it will make the sauce a little less sweet. Ground turkey or chicken can stand in for beef, but cook it to 165°F (74°C), checking with a food thermometer. For a smoky variation, use fire-roasted diced tomatoes or add ½ teaspoon (1 g) extra smoked paprika. To make the dish dairy-free, use an unsweetened, unflavored plant-based yogurt or sour cream alternative and thin it with water rather than milk.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. The beef mixture keeps for 3 to 4 days in the refrigerator; store the sour cream drizzle separately and use it within the date on its package. Freeze the beef mixture, without the drizzle, for up to 3 months for best quality. Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat with a splash of water, stirring until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. Microwave in a covered, microwave-safe container, stirring midway and checking several spots. Add the cold drizzle after reheating.
Frequently Asked Questions
Why is it called giant tiger ground beef?
The name describes a generous, boldly seasoned ground-beef skillet finished with a contrasting stripe of creamy sauce. It is not a standardized traditional dish, so ingredients and toppings can vary.
Can I make it ahead?
Yes. Cook the beef mixture up to 3 days ahead, cool it promptly, and refrigerate it. Reheat to 165°F (74°C) before serving, then make or add the sour cream drizzle fresh for the best texture.
Can I use taco seasoning instead of the spices?
Use about 2 tablespoons (20 g) taco seasoning in place of the chili powder, cumin, salt, and pepper. Since packaged blends vary in salt, begin with less and adjust after simmering.
How can I make the sauce less spicy?
Use a mild chili powder, omit optional hot peppers, and add a little more sour cream drizzle at the table. If the mixture is already too hot, stir in a small amount of extra tomato or beans to soften the intensity.
Can I cook this in a slow cooker?
For the best texture, brown the beef with the onion and pepper first, then transfer it to the slow cooker with the remaining skillet ingredients except lime juice and drizzle. Cook on low for about 4 hours, then check that the ground beef has reached 160°F (71°C). Stir in the lime juice before serving; slow cookers vary, so do not rely on time alone for food safety.
What should I do if the sauce is too thin?
Simmer the mixture uncovered for a few extra minutes, stirring so it does not stick. If it is still loose, mash a few beans against the side of the pan and stir them in to thicken the sauce without adding another ingredient.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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