Beef & Bean Chile Verde

If you like spicy you will probably love this. I struggled through it and ate a few too many tortilla chips to compensate for the heat. We added a small tablespoon of sour cream and a dash of tapatio (which added even MORE spice.) The green salsa was a great base flavor and if you can get past the flames on your tongue it actually tastes pretty good. 4 out of 5 stars. 

Source: Eating Well

Serves: 4

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 16-ounce jar green salsa green enchilada sauce or taco sauce
• ¹⁄₄ cup water
• 1 15-ounce can pinto or kidney beans rinsed

Directions

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. 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.

Amount Per Serving

Calories: 307

Fat: 8 g

Cholesterol: 64 mg

Sodium: 516 mg

Carbohydrate: 29 g

Fiber: 6 g

Protein: 27 g