Beef & Bean Chile Verde
By á-25010
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.
7 weightwatcher points
Makes: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes
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 green salsa, green enchilada sauce or taco sauce
- 1/4 cup water
- 1 15-ounce can pinto or kidney beans, rinsed
Details
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
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. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
You'll also love
- Microwave Oatmeal Blueberry Muffins 4.7/5 (15 Votes)
- Cherry Yum Yum 4.1/5 (37 Votes)
- 50 Things to Make with Bacon 4.6/5 (23 Votes)
- Meatballs with Beef and Sausage 4.8/5 (8 Votes)
Review this recipe