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Beef and Bean Chile Verde Recipe


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     Beef and Bean Chile Verde

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1 pound 93% lean ground beef
1 large red bell pepper - chopped
1 large onion - chopped
6 cloves garlic - chopped
1 Tbs. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 20 oz. jar green salsa, green enchilada sauce, or taco sauce
1/4 cup water
1 - 15 oz. can of pinto or kidney beans - rinsed

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon until the meat is brown, approx. 8-10 minutes. Add garlic, chili powder, cumin and cayenne. Cook until fragrant, approx. 15 seconds. Stir in salsa and water, bring to simmer. Reduce the heat to medium low, cover and cook, stirring occasionally until the vegetables are tender, approx. 10-15 minutes. Stir in beans and cook until heated through, approx. 1 minute.
TIP- Cover and refrigerate for up to 3 days. Reheat just before serving.

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