Quick Chile Verde with Beef & Beans

Ingredients:

1 pound 93% lean ground beef                          1 large onion chopped

1 large, red bell pepper, chopped                       6 cloves garlic, chopped

1 Tablespoon chili powder                                  2 teaspoons ground cumin

1/4 teaspoon cayenne pepper                            1-16 oz. jar green salsa, enchilad sauce or taco sauce

1/4 cup water                                                          1-15 oz can pinto or kidney beans

Cook beef, bell pepper and onion over medium heat, crumbling beef with a wooden spoon, until beef is browned, 8-10 minutes. Add garlic and spices. Stir well. Stir in salsa (or sauce) and water and bring to a simmer. Reduce heat to medium low, cover and cook, stirring occassionally until veggies are tender, 10-15 minutes. Stir in beans and cook until heated through. Makes 4 servings, about 1 1/2 cups each. Can be made ahead and refrigerated for up to 3 days. Garnish with fresh cilantro, red onion or monterey jack cheese as desired.