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Southwest Beef Stew
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2 pounds lean ground beef
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese
In a Dutch oven, cook beef and onions over medium heat until meat is no longer
pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin,
salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer
for 15 minutes or until corn is tender. Sprinkle with cheese.
Yield: 8 servings.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |