Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking beef mince and store-bought green salsa. Make it a Meal: Serve with fresh coriander, red onion and Monterey Jack cheese. Serve with rice or sourdough.

Preparation 20 mins, Ready in 30 mins (4 servings)

Ingredients

1 lb lean beef mince

1 large red capsicum, chopped

1 large onion, chopped

6 cloves garlic, chopped

1 tablespoon chilli powder

2 teaspoons ground cumin

¼ teaspoon cayenne pepper, or to taste

1 16-ounce jar green salsa, green enchilada sauce or taco sauce

¼ cup water

1 small can kidney beans, rinsed

Method

1. Cook beef, capsicum 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, chilli 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.

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.

Nutrition information

·         Serving size: 1½ cups

·         Per serving: 379 calories; 12 g fat(4 g sat); 6 g fiber; 29 g carbohydrates; 36 g protein; 75 mcg folate; 87 mg cholesterol; 8 g sugars; 0 g added sugars; 1,936 IU vitamin A; 57 mg vitamin C; 80 mg calcium; 5 mg iron; 682 mg sodium; 774 mg potassium

·         Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (39% dv), Iron (28% dv) 

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