Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 pound ground beef

  3. 1 medium onion, peeled and chopped

  4. 1 large green bell pepper, cored, seeded and chopped

  5. 4 tsp. chili powder

  6. 14 ounce can Mexican style stewed tomatoes with juices

  7. 14 ounce can pinto beans, drained

  8. 1/2 cup vegetable broth

  9. 1 1/2 cups shredded jalapeno Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Brown ground beef in a large, broiler proof skillet over medium high heat, breaking up clumps with a spoon. Drain off all but 1 tbsp. fat from skillet. Add onion and bell pepper to beef and cook about 5 minutes until softened, stirring occasionally. Add chili powder and stir 1 minute. Add tomatoes with juices, pinto beans and broth. Simmer about 10 minutes, stirring occasionally, until mixture is thickened. Sprinkle cheese evenly over skillet and broil about 1 to 2 minutes until cheese is melted and browned. Serve hot.


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