Beef and Bean Chile Verde

Version 1

    beef and bean chile.jpg

    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.

    Beef and Bean Chile Verde
    Servings: 4
    Total cost per serving: $3.32


    • 1 pound beef, lean ground
    • 1 large pepper, red, bell
    • 1 large onion
    • 6 cloves garlic
    • 1 tablespoon chili powder
    • 2 teaspoons cumin, ground
    • ¼ teaspoon pepper, cayenne
    • 16 ounces salsa, green (or verde)
    • ¼ cup water
    • 15 ounces beans, pinto


    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.

    Nutrition Information

    • Calories, 307
    • Saturated Fat, 3 g
    • Sodium, 516 mg
    • Dietary Fiber, 6 g
    • Total Fat, 8 g
    • Carbs, 29 g
    • Cholesterol, 64 mg
    • Protein, 27 g

    Recipe originally published by Everyday Health and reposted here with their permission.