Beef and Bean Chile Verde

By Ira,

This is a very comforting meal. Both my husband and son decided to wrap it in a tortilla and they loved it. Usually, chile takes a long time to cook. But because we’re using store-bought green enchilada sauce or green salsa, you can make it in under 30 minutes.

Serves 4-5 – Adapted from Eating Well

  • 1 pound lean ground beef
  • 1 tablespoon olive oil or oil of your choice
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 16 ounce jar green salsa, green enchilada sauce or taco sauce (see note)
  • 1/4 cup water
  • 1 15-ounce can pinto or kidney beans, rinsed
  • To serve: shredded Monterey Jack cheese, diced red onion, sour cream, and minced cilantro, plus corn bread

Note: I used Frontera brand green enchilada sauce (you’ll need 2 x 8oz pouches) and it was delicious. Be careful what brand you use as it might be spicy.

In a large skillet over medium heat, add the oil, then the onion and green pepper. Cook while stirring occasionally for 5 – 7 minutes,

then add the beef and break it up with a wooden spoon, and cook, stirring frequently for 8 – 10 minutes until the beef is browned.

Add the garlic, chili powder, and cumin. Stir for 30 seconds.

Add the sauce or salsa and water.

Stir in the beans. Bring to a simmer, then reduce heat to medium, cover and cook for 10-15 minutes.

Check for seasonings (I didn’t add any salt as the sauce already contained salt).

Serve it in a bowl with shredded Monterey Jack cheese, diced red onion, sour cream, and minced cilantro, plus corn bread.

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