Weeknight Meal: Quick Hearty Beef & Bean Chile Verde Recipe
Entry #1414, July 26, 2012
Summertime is about getting to spend more time with your family and less time slaving over the stove right? This is a quick family meal for working parents, kids going back to school and visiting guests with short notices. This Beef and Bean Chile Verde is a healthy recipe and ready in less than 30 minutes – easier and faster than ironing your kids school uniform!
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If you want to get rich flavor, try putting all the ingredients in a slow cooker before you go to work, and come home to a house smelling delicious! Thanks Delish for this quick weeknight family meal.
Ingredients
1 pound(s) 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoons cayenne pepper, or to taste
1 jars (16-ounce) green salsa, green enchilada sauce, or taco sauce
1/4 cups water
1 cans (15-ounce) pinto or kidney beans, rinsed
Directions
- 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.
The Chile Verde is often done in slow cooking to simmer the pork, tomatillos and jalapeños. But with fast cooking ground beef and canned green salsa, Chile Verde has taken a sumptuous twist. Serve this with fresh cilantro, Monterey jack and red onion. Don’t forget to include bread and hot sauce!
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