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.
Servings
4 servings, about 1 1/2 cups each
Prep Time
20 minutes
Total Time
30 minutes
Ingredients
- 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
Instructions
- 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
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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