Beef & Bean Chile Verde

Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite hot sauce.

Beef & Bean Chile Verde

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound 93%-lean ground beef

  • 1

    large red bell pepper, chopped

  • 1

    large onion, chopped

  • 6

    cloves garlic, chopped

  • 1

    tablespoon chili powder

  • 2

    teaspoons ground cumin

  • ¼

    teaspoon cayenne pepper, or to taste

  • 1

    16-ounce jar medium green salsa, green enchilada sauce or taco sauce

  • ¼

    cup water

  • 1

    15-ounce can pinto or kidney beans, rinsed

Directions

PREPARATION: NOTE: This is spicy as prepared - may want to try mild green salsa or reduce cayenne pepper to tone down the spice. 1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. 2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. 3. Stir in salsa (or sauce) and water; bring to a simmer. 4. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. 5. Stir in beans and cook until heated through, about 1 minute. TIPS AND NOTES: * Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.


Nutrition

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