BEEF AND BEAN CHILE VERDE

BEEF AND 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 wit fresh cilantro, red onion and Monterey Jack. Add cornbreads on the side and your favorite hot sauce.”

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

1 lb. 93%-lean ground
1 large red bell pepper. Chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 (16-oz.) jar green salsa. Green enchilada sauce or taco sauce
¼ cup water
1 (15-oz.) can pinto or kidney beans, rinsed


Cook beef, bell pepper, and onion in a large saucepan over medium heat; crumble the meat with a wooden spoon, until the meat is browned, 8-10 minutes. Add garlic, chili power, 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.


Yield: 4 servings.