A delicious Mexican recipe from Salsa's Fresh Mex Grill.
In a heavy base saucepan, cook beef over medium heat until no longer pink.
Drain and set aside.
In the same pan, heat oil and sauté chopped onions until tender.
Add garlic and cook 1 minute longer.
Stir in the green capsicum, salt, chili powder, capsicum, cumin and oregano.
Cook for 2 minutes, stirring until combined.
Add tomatoes and beef.
Dissolve beef stock in water and add to mixture.
Bring chilli to a boil.
Reduce heat; cover and simmer for about 1 hour.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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