Green Chile Stew with Ground Beef // Easy and Hearty ❤️

Ingredients

• 1.5 lb Ground Beef (85/15 lean-to-fat ratio for flavor)
• 7 pieces Anaheim Peppers (mild, seeded, roasted and skin removed)
• 1 medium Onion (chopped)
• 3 cloves Garlic (finely minced)
• 1 large Jalapeno (diced small; optional for heat)
• 2 tsp Ground Cumin (freshly ground)
• 1.5 tsp Paprika (for color and flavor)
• to taste Salt (adjust after tasting)
• to taste Black Pepper (freshly ground)
• 2 pieces Tomatoes (medium-large, diced)
• 3 medium Gold Potatoes (diced bite‑size)
• 6 cup Beef Broth (made with Better Than Bouillon or store‑bought)
• 1 handful Cilantro (optional, chopped)
• 2 cup Pinto Beans (cooked, thawed; optional)
• 1 tbsp Olive Oil (for brushing tortillas (optional))
• 6 pieces Corn Tortillas (toasted for serving)
• 1 cup Shredded Cheese (sprinkled on toasted tortillas)

Instructions

1. Brown Ground Beef

   Heat the large pot over medium heat. Add the ground beef, break it into chunks, and cook until fully browned, stirring occasionally. Drain off excess grease.

   Time: PT8M

   Temperature: medium

2. Prep Vegetables

   While the beef browns, seed and roast the Anaheim peppers, remove charred skin, then chop them. Chop the onion, mince the garlic, dice the jalapeno, dice the tomatoes, and cube the potatoes into bite‑size pieces. Roughly chop cilantro.

   Time: PT12M

3. Sauté Aromatics

   Add the chopped onion, garlic, and jalapeno to the pot with the browned beef. Cook, stirring, until the onion becomes slightly translucent.

   Time: PT5M

   Temperature: medium

4. Add Spices

   Stir in ground cumin, paprika, black pepper, and salt. Mix well and taste, adjusting seasoning as needed.

   Time: PT1M

5. Combine Main Ingredients

   Add the diced tomatoes, potatoes, roasted Anaheim peppers, beef broth, and chopped cilantro to the pot. Stir to combine, ensuring the broth covers the vegetables.

   Time: PT2M

6. Simmer Stew

   Increase heat to high and bring the mixture to a rolling boil. Once boiling, reduce heat to low, cover with the lid, and simmer for 25–30 minutes until potatoes are tender and flavors meld.

   Time: PT30M

   Temperature: low

7. Add Beans and Rest

   Turn off the heat. Stir in the thawed pinto beans, replace the lid, and let the stew sit for 5 minutes so the beans warm through.

   Time: PT5M

8. Serve with Tostadas

   Brush corn tortillas with olive oil, sprinkle with salt, pepper, and paprika, then toast in a dry skillet until crisp. Top with shredded cheese and let melt. Serve the hot stew over or beside the tostadas.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g