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Beef & Bean Chile Verde

Beef & Bean Chile Verde

Chile Verde, usually a slow-cooked stew of pork, jalapeƱos 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

Prep Time

20 minutes

Total Time

30 minutes


  • 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


  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.


Cover and refrigerate for up to 3 days. Reheat just before serving.

Nutrition Facts

Per serving (recipe makes 4 servings, about 1 1/2 cups each)

Calories 309kcal
Carbohydrate Total 29g
Total Sugars 8g
Added Sugars 0g
Fiber 6g
Total Fat 8g
Saturated Fat 3g
Mono Saturated Fat 3g
Cholesterol 64mg
Sodium 516mg
Protein 27g
Potassium 641mg
Calcium 77mg
Chromium 2mcg
Folate 81mcg
Omega-6 1g
Vitamin E 3mg
Zinc 6mg
Vitamin B3 5mg

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