Chile Verde is usually a slow-cooked stew made with pork,
but this is a fast weeknight version 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.
Ingredients:
·
1 pound 93%-lean ground beef
·
2 teaspoons ground cumin
·
1 large red bell pepper, chopped
·
1/4 teaspoon cayenne pepper, or to taste
·
1 large onion, chopped
·
1 16-ounce jar green salsa, green enchilada
sauce or taco sauce
·
6 cloves garlic, chopped
·
1/4 cup water
·
1 tablespoon chili powder
·
1 15-ounce can pinto or kidney beans, rinsed
Preparation:
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.
2.
Add garlic, chili powder, cumin and cayenne;
cook until fragrant, about 15 seconds.
3.
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.
4.
Stir in beans and cook until heated through,
about 1 minute.
Happy Cooking ☺
