Fagioli Ensalada

I love salads. I've created a special recipe to appeal precisely to those with a meatier appetite. On the upside? It's darn tasty! Fagioli is Italian for beans, and ensalada, just like it sounds - salad. Bean Salad. Dress it up or down, it's a great, go-to meal when you're short on time.

Fagioli Ensalada

In a skillet over medium heat, sautee:

1 softball sized onion, chopped
1 red (yellow, orange) bell pepper, chopped (poblano, any mild pepper works)
3 cloves garlic, peeled and chopped
1-3 tomatillos chopped (these are gooseberries, omit if you can't find them)

Add:
1/2 to 1 pound ground beef (include some chorizo sausage if you like)
break up and brown with the sauteed veggies.

Add a tablespoon of your favorite chili seasoning blend (mine is Penzey's 3000) and some powdered Adobo or smoked paprika and crushed red pepper to taste. Then add:

1 15-oz can drained and rinsed kidney beans
1 15-oz can drained and rinsed black beans
1 15-oz can drained and rinsed garbanzo beans (chick peas)
1 12-oz can diced tomatoes with green chilies
1/3 cup of your favorite Italian dressing

Stir together and simmer for 10 mins. Serve with tortilla chips, shredded Romaine lettuce or Napa cabbage, shredded Mexican-blend cheese, chopped fresh cilantro, sour cream, guacamole or avocado, diced fresh tomatoes, and any other suitable condiments. Use the leftovers to make Taco Stew!

Enjoy! ~ky