Tex-Mex Stew
When you're hankering for a meaty stew but have little time to make dinner, try this zesty ground beef stew. It's ready in 20 minutes.
Ingredients
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1-1/2 pounds lean ground beef
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1 cup frozen chopped sweet green and red peppers
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1 can (15.5 ounces) black beans, drained and rinsed
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1 can (11 ounces) corn nibblets, drained
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1 jar (4.25 ounces) diced green chiles
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1 packet onion soup mix
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2-1/4 cups water
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1 tablespoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon cayenne pepper
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2 tablespoons all-purpose flour
Directions
1.
Brown beef in 5- to 6-quart large, deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces.
2.
Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.
Nutrition information
Calories 260, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 31 mg, Sodium 1155 mg, Carbohydrate 22 g, Fiber 5 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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