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Southwest Beef Stew

 Southwest Beef Stew
Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. —Janet Brannan of Sidney, Montana
8 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 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

Directions

  • 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.
Nutritional Facts: One serving (1-1/3 cups) equals 344 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 847 mg sodium, 28 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.