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.
4 servings, about 1 1/2 cups each
- 1pound 93%-lean ground beef
- 1large red bell pepper, chopped
- 1large onion, chopped
- 6cloves garlic, chopped
- 1tablespoon chili powder
- 2teaspoons ground cumin
- 1/4teaspoon cayenne pepper, or to taste
- 116-ounce jar green salsa, green enchilada sauce or taco sauce
- 1/4cup water
- 115-ounce can pinto or kidney beans, rinsed
- 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.
Cover and refrigerate for up to 3 days. Reheat just before serving.
Per serving (recipe makes 4 servings, about 1 1/2 cups each)
|Mono Saturated Fat||3g|
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