Tex-Mex Stew

When you're hankering for a meaty stew but have little time to make dinner, try this zesty ground beef stew. It's ready in 20 minutes.

Tex-Mex Stew
Servings: 6 Prep 5 mins Cook 16 mins

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 cup frozen chopped sweet green and red peppers
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn nibblets, drained
  • 1 jar (4.25 ounces) diced green chiles
  • 1 packet onion soup mix
  • 2 1/4 cups water
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour

Make It

1. Brown beef 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.

2. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 260, Fat, total (g): 9, chol. (mg): 31, sat. fat (g): 3, carb. (g): 22, fiber (g): 5, pro. (g): 23, sodium (mg): 1155, Percent Daily Values are based on a 2,000 calorie diet.