Recipe Image

Beef & Bean Chile Verde

  • 20 m
  • 30 m
EatingWell Test Kitchen
“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.”

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
    • ¼ teaspoon cayenne pepper, or to taste
    • 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
    • ¼ cup water
    • 1 15-ounce can pinto or kidney beans, rinsed

Directions

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