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) Ingredients1 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
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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