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Southwest Stew Recipe

Southwest Stew Recipe photo by Taste of Home

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Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

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Southwest Stew Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Directions

In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired. Yield: 8 servings.

Originally published as Southwest Stew in Country October/November 1990, p49

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Reviews for Southwest Stew

Southwest Stew

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Reviewed on Jan. 20, 2010 by Isolda

I will definitely make this again because it's so easy and all my family loved it.

Reviewed on Jan. 16, 2008 by FarSideMan43

I thought this was a little bland, so I had to add some salt, fresh ground pepper, and Tobasco sauce. Maybe next time I'll use a hotter picante sauce. I didn't add the potatoes, but I can see how that would improve the taste.