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
- One 16-ounce jar green salsa, green enchilada sauce or taco sauce
- 1/4 cup water
- One 15-ounce can pinto or kidney beans, rinsed
Cook the beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8-10 minutes. Add the garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in the salsa (or sauce) and water; bring to a simmer. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10-15 minutes. Stir in the beans and cook until heated through, about 1 minute.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
307 calories; 8g total fat; 3g total saturated fat; 64mg cholesterol; 516mg sodium; 29g carbohydrates; 6g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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