Beef & Bean Chile Verde

By longhornfans

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.

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
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar medium green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

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.