Beef & Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapenos 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 cornbread on the side and your favorite hot sauce.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
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1 pound 93%-lean ground beef
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1 large red bell pepper, chopped
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1 large onion, chopped
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6 cloves garlic, chopped
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1/4 teaspoon cayenne pepper, or to taste
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1 16-ounce jar green salsa, green enchilada sauce or taco sauce
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1/4 cup water
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1 15-ounce can pinto or kidney beans, rinsed
Directions
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Reheat just before serving.
Nutrition information
Calories 307, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 64 mg, Sodium 516 mg, Carbohydrate 29 g, Fiber 6 g, Protein 27 g, Potassium 641 mg. Daily Values: Vitamin A 40%, Vitamin C 100%. Exchanges: Starch 1,Vegetable 2,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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