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Beef & Bean Chile Verde

EatingWell

Chile Verde, usually a slow-cooked stew of pork, jalapenos 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.

Yield: 4 servings, about 1 1/2 cups each

Preparation Time: 30 minutes

Ingredients

1 pound 93%-lean ground beef
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 jar (16 oz.) green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 can (15 oz.) pinto or kidney beans, rinsed

Nutrition Facts

Yield: 4 servings, about 1 1/2 cups each

Approximate Nutrient Content per serving:

Calories: 307
Calories From Fat: 72
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 64mg
Sodium: 516mg
Total Carbohydrates: 29g
Dietary Fiber: 6g
Protein: 27g

Nutrition bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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Price Chopper Recipes

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