Chile Verde, usually a slow-cooked stew of pork, jalape�os 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.
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, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed
Direction
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.