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.
By EatingWell Test Kitchen | Updated on September 20, 2023
Tested by EatingWell Test Kitchen
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 30 mins
Servings: 4
Yield: 6 cups
Nutrition Prole:
Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar High-Protein Gluten-Free Low- Calorie
Ingredients:
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1⁄4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1⁄4 cup water
1 15-ounce can pinto or kidney beans, rinsed
Directions:
Step 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.
Originally appeared: EatingWell Magazine, January/February 2008
Nutrition Facts:
Per serving: Serving Size 1 1/2 cups 379 calories; total fat 12g ; saturated fat 4g ; cholesterol 87mg ; sodium 682mg ; total carbohydrate 29g; dietary fiber 6g; total sugars 8g; protein 36g; vitamin c 57mg; calcium 80mg; iron 5mg; potassium 774mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/251959/beef-bean-chile-verde/
Comentários