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Beef and Bean Chile Verde

Rated as 4.38 out of 5 Stars

"Chile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking lean ground beef and store-bought green salsa."
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Ingredients

30 m servings 342 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • To Make Ahead: Cover and refrigerate for up to 3 days. Reheat just before serving.
  • By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts


Per Serving: 342 calories; 13.1 g fat; 28.3 g carbohydrates; 25.8 g protein; 69 mg cholesterol; 677 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

I don't know why it came out looking like cat food for that person, but it came out phenomenal for me. I used red onion, and both black and kidney beans. Throw in yellow and red bell peppers, ci...

Most helpful critical review

Beef & Bean Chile Verde Haiku: "This was just okay. Barely made enough for three. And looked like cat food." This must be 4 servings for dainty eaters, or as a "soup/salad" combo, b/c 3 of us(1 ...

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Beef & Bean Chile Verde Haiku: "This was just okay. Barely made enough for three. And looked like cat food." This must be 4 servings for dainty eaters, or as a "soup/salad" combo, b/c 3 of us(1 ...

I don't know why it came out looking like cat food for that person, but it came out phenomenal for me. I used red onion, and both black and kidney beans. Throw in yellow and red bell peppers, ci...

I used ground bison, instead of lean beef, added some hot peppers, red wine, soy sauce (umami), more chile powder & cumin...took longer to cook but the flavors were deep and rich.

This recipe wouldn't make 4 servings unless you were feeding two very small leprechauns. I doubled it, and that is decent for 4. Went with Salsa Verde with Pineapple.....Holy Cow, now that's a m...

Good easy recipe with a nice flavor. Used it as filling for burritos (needed more practice folding them). Felt it was missing something though... when I was eating some of the leftovers later I ...

I had a lot of leftover beef roast from the day before - cut it up, threw it in the pot along with the uncooked veggies. Within the hour, dinner was served. When I make this again, I will be us...