Ingredients
2
lb ground beef chuck (not lean)
1
to 1 1/2 tbsp chili powder
1
tbsp finely chopped garlic
1
(1-lb) bag frozen onions and peppers such as Birds Eye Pepper Stir-Fry mix (4 cups)
2
(16-oz) jars roasted tomato salsa such as Frontera brand
1
(15-oz) can red kidney beans, drained and rinsed (1 2/3 cups)
Accompaniments: shredded Cheddar, sour cream, corn chips
Directions
1.
Heat oil in a deep 12-inch heavy skillet over high heat until very hot but not smoking, then cook beef, chili powder (to taste), cumin, salt, pepper, and garlic, stirring occasionally, until meat is no longer pink (some clumps will remain), about 2 minutes. Stir in onions and peppers and salsa and simmer, uncovered, stirring occasionally, 20 minutes. Stir in beans and simmer 2 minutes.
3.
If you can\'t find frozen onions with peppers, you can make this dish with a 1-pound bag of frozen chopped onions without the peppers.
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