Rating: 4.5 stars
50 Ratings
  • 5 star values: 40
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, January/February 2008




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/2 cups
379 calories; protein 36.1g; carbohydrates 28.9g; dietary fiber 6.3g; sugars 7.5g; fat 12g; saturated fat 4.2g; cholesterol 86.7mg; vitamin a iu 1935.7IU; vitamin c 57.4mg; folate 74.8mcg; calcium 79.9mg; iron 5.1mg; magnesium 59.7mg; potassium 773.8mg; sodium 681.7mg; thiamin 0.1mg.

1 starch, 2 vegetable, 3 lean meat