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
CATEGORY: Lower Fat
TIME: Prep: 20 min. Cook: 20 min.
2 pounds lean ground beef
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
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.
Posted by Sass
(1-1/3 cups)Calories: 344Fat:
12 gSaturated Fat:
31 gDiabetic Exchange:
4 lean meat, 1-1/2 starch, 1 vegetable.