southwest stew

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Filed Under:beef, stew, soup, mexican,

Servs: 8  Prep: 15m  Cook: 15m  

"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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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   2 pounds ground beef
  •   1 cup picante sauce
  •   Shredded Cheddar cheese
  •   1/2 teaspoon black pepper
  •   1/2 teaspoon garlic powder
  •   1 1/2 cups diced onion
  •   1 (15 ounce) can pinto beans, rinsed and drained
  •   1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
  •   3/4 cup water
  •   1 (16 ounce) can whole kernel corn, drained
  •   1 teaspoon ground cumin
  •   salt to taste

Instructions

    1. In skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese, if desired.

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Charlotte James

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Location: SAN FRANCISCO, CA
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This recipe has been in the family for years. It has just the perfect blend of flavors. We love having a nice bowl of this stew on a cool winter or spring night!
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