Mexican Beef Stew

Ingredients

• 4 medium potatoes, peeled and cubed
• 1 can (16 ounces) fat-free refried beans
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (10 ounces) enchilada sauce
• 2 cups frozen corn
• 1 large red onion, chopped
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons chopped pickled jalapeno slices
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Dash crushed red pepper flakes
• 1 boneless beef chuck roast (3 to 4 pounds)
• Sour cream