Tuesday, September 15, 2009

Tex-Mex Stew

This recipe was adapted from the parents.com website. We ALL liked it (and that says a lot because my kids are terribly picky).

1-1/2 pounds lean ground beef
1/2 green pepper, chopped
1 can (15.5 ounces) black beans, drained and rinsed
1 can (11 ounces) corn niblets, drained
1 can diced tomatoes with green chilis (Rotel or generic)
1 can tomato sauce
1 packet onion soup mix
2-1/4 cups water
1 tablespoon ground cumin + a couple shakes
1/2 teaspoon salt + a couple pinches
1/2 teaspoon dried oregano + a couple shakes
1/4 teaspoon cayenne pepper (only used 2 shakes total)
a couple shakes of cinnamon
shake of garlic powder
2 tablespoons all-purpose flour


1. Brown beef with green peppers in 5- to 6-quart large, deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces. Drain fat.

2. Add beans, corn, tomato & chilis, tomato sauce, soup mix, 2 cups water, cumin, salt, oregano, cayenne & cinnamon. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.

We served with tortilla chip scoops. I've edited this post with some of the seasoning tweaks that I think really make the dish -- the cinnamon I think really brought out the flavor. Sorry the measurements aren't exact -- that's how I cook. It's good and it's EASY and it's fast.

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