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Beef & Bean Chile Verde

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/2 cups each
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 cornbread on the side and your favorite hot sauce.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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
Beef & Bean Chile Verde Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Stews
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 307
Fat. Total: 8g
Protein: 27g
Carbohydrates, Total: 29g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 64mg
Sodium: 516mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Cara Reviewed: 09/03/2009
Nice family recipe
This was economical and tasted quite good! I left out the bell peppers simply because we don't care for them but left everything else as is.
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