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Beef & Bean Chile Verde

Beef & Bean Chile Verde
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WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 20 minutes
  • 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
  • 1/4 teaspoon
    cayenne pepper, or to taste
  • 1 16-ounce jar
    green salsa, or green enchilada sauce or taco sauce
  • 1/4 cup
  • 1 15-ounce can
    pinto beans, or kidney beans, rinsed
  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.
Nutritional Information
Serving Size: about 1 1/2 cups each

Makes: 4 servings
  • Calories309
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol64 mg
  • Carbohydrates29 g
  • Protein27 g
  • Sodium516 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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