The key to this dish is the chili verde sauce. In my opinion not all chili verde’s are created equal so when cooking this meal make sure you are using a chili verde sauce or salsa that you love. We typically use some of the frozen sauce we have leftover from our chili verde recipe (one reason why you should always freeze leftover sauce) but if we don’t have any left then we’ll go to our local mexican market and get a container of their chili verde salsa. Your local grocery stores carry chili verde sauce/salsa so if you don’t have a trusty go to or you don’t have any pre-made then I’d recommend just buying whatever brand you know makes good salsa in general. Another tip to making this as easy as possible is to buy green olives that are already sliced. If your store doesn’t carry those (looking at you, Trader Joes) then just roughly chop them up before you add them to the dish.
Happy Cooking!
Chili Verde Ground Beef
Ingredients
- 1 lb ground beef
- 2-3 cups chili verde sauce or salsa We use the leftover sauce from our Chili Verde recipe
- 4-6 oz can diced green chilis
- 7 oz can sliced green olives, juices drained
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups basmati rice
- 4 cups water or bone broth
Instructions
To cook the rice
- Rinse rice under running water. Alternatively, allow rice to soak for 30-60 minutes, strain, then rinse under running water
- Bring the water or broth to a boil. Stir in the rice, cover, and bring to a gentle simmer. Reduce heat to low and cook 18-20 minutes until the water is absorbed
- Remove from heat and let sit, covered, for 8-10 minutes. Fluff with a fork
Chili Verde Ground Beef
- While rice cooks, preheat skillet over medium-high heat and add 1-2 TBSP avocado oil.
- Once skillet is hot add onion and cook for 3-5 minutes until translucent
- Add garlic and cook for 60-90 seconds until fragrant
- Add ground beef, salt, pepper, and 3 TBSP of chili verde to the skillet. Break up with a wooden spoon and saute for 7-9 minutes until meat is browned and cooked through. Stir occasionally
- Once the beef is cooked through, use a spoon to strain any liquid. Add the olives, green chilis, and remaining chili verde sauce/salsa. Bring to a boil, reduce heat to medium and simmer for 5-7 minutes.
- You'll use 2-3 cups of chili verde, depending on how saucy you like your dish. Based on the sauce or salsa you use, you may find that your sauce thickens up as you simmer. If you would like a thinner sauce add beef broth or water in 1/4 cup increments until the sauce reaches your desired consistency.
- Serve your beef mixture over rice and enjoy!
