Ingredients
1 pound(s) 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 clove(s) garlic, chopped
1 tablespoon(s) chili powder
2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper, or to taste
1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
1/4 cup(s) water
1 can(s) (15-ounce) pinto or kidney beans, rinsed
Preparation
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.
- Use ground cube steak and homemade Salsa Verda from Bon Appetit May 2008.
