I don't think I've ever made a beef chili with enchilada sauce or salsa. I used both btw as I happened to have half a jar of each opened from other recipes. I used a yellow bell instead of a red and topped off the bowls with a mix of onion, jalapeno, cilantro and lime. Everyone devoured it!
Beef & Bean Chile Verde
From EatingWell: January/February 2008
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.
95 Reviews for Beef & Bean Chile Verde
This was very quick, very easy and tasty! Because we like a little more liquid in our chili I added a couple cups of water and a few beef bullion cubes, it was perfect for us!
Followed the recipe for the most part but substituted the beef for lean ground turkey as that's what I had. I added stewed tomatoes and 3/4 cup of water as I used both pinto and kidney beans... My teenage boys loved it and we stuffed with just one bowl which was surprising as teenage boys can eat. :)
Love to experiment with different Frontera Grill salsas!
From somewhere who is not experienced in the kitchen, this recipe was super easy and delicious. It didn't require too many ingredients that I did not already own and was very quick. I followed someone else's review and used ground turkey, and it came out great!