Before you decide that there are simply too many ingredients in this recipe....hear me out. I, too, felt that way at first glance, but then as I took a closer look, I realized that this is sort of a plug-an-play situation. What I mean is that there is little prep for this dish. Honestly...you dice half an onion and a sweet pepper and that's all the work needed. Come on now. Come. On!
I am the epitome of a "laid back blogger". You probably already know that I work a 9-to-5 job. However, things have been a bit hectic at work recently so I've actually been dialing things back over here. I have no plans to stop blogging anytime soon. I've actually been making quite a few new recipes chez moi, but just haven't had the time to post yet. So anyhow, I say this to let you know that this recipe IS actually very easy to make and I totally recommend doing just that.
I slightly tweaked this dish from How Sweet Eats since I felt the need to add in a few more seasonings and also add in corn. What's a summer without some good old corn? Nothing, I tell you. Full disclosure - this is frozen corn, BUT you can definitely use fresh corn if you have some on hand. I didn't (bad food blogger!) so I had to improvise. All's fair in the kitchen!
Green Chile Beef
makes 4-6 servings
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 red pepper bell, chopped
- 1/2 orange bell pepper, chopped
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 4-ounce cans diced green chiles, 1 tablespoon reserved
- 1/2 cup frozen corn
- 1/4 cup low-sodium chicken or beef stock
- rice for serving, optional
- avocado, thinly sliced for serving, optional
- sour cream for serving, optional
1) Heat a large saucepan over medium heat. Pour in the olive oil. Once warmed through, toss in the onions, bell peppers, and the garlic. Saute until translucent, about 2-3 minutes.
2) Place the beef in the skillet and allow to cook until browned, 6-8 minutes. Make sure to break up the beef in order to cook the meat evenly.
3) Meanwhile, in a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, seasoned salt, salt and black pepper. Add the spices to the saucepan with the beef and stir well to incorporate.
4) Add in the green chiles and the frozen corn. Stir well. Cover and cook on low heat for about 5 minutes so the flavors can all come together.
5) Remove from heat and serve over rice. Serve with avocado and/or sour cream on the side if desired.
--recipe slightly adapted from How Sweet It Is