Beef Bean Chile Verde

Beef Bean Chile Verde

Beef Bean Chile VerdeBeef Bean 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 your favorite hot sauce.

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

Preparation

  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 & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.

Nutritional Information

Per serving: 307 calories; 8 g fat ( 3 g sat , 3 g mono ); 64 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 27 g protein; 6 g fiber; 516 mg sodium; 641 mg potassium.
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).

Carbohydrate Servings
1 1/2