Beef & Bean Chile Verde

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 cornbread on the side and your favorite hot sauce.

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Ingredients

1 pound 93%-lean ground beef		2 teaspoons ground cumin
1 large red bell pepper, chopped		1/4 teaspoon cayenne pepper, or to taste
1 large onion, chopped		1 16-ounce jar green salsa, green enchilada sauce or taco sauce
6 cloves garlic, chopped		1/4 cup water
1 tablespoon chili powder		1 15-ounce can pinto or kidney beans, rinsed

directions

Prep: 20 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 309		Fiber: 6 g
Fat: 8 g		Saturated Fat: 3 g
Carbohydrates: 29 g		Protein: 27 g
Sodium: 516 mg		Monounsaturated Fat: 3 g
Exchanges: 1 starch, 2 vegetable, 3 lean meat		Cholesterol: 64 g
Carbohydrate Servings: 1 1/2		Potassium: 641 mg
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).		Added Sugars: 0 g

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Beef & Bean Chile Verde

Ingredients

directions

nutritional information