Southwest Stew Food
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
SOUTHWEST STEW
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
Nutrition Facts :
KELLY'S SOUTHWESTERN BEEF STEW
Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!
Provided by Wildflour
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
- Add meat and shake/toss til all is coated.
- In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
- Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
- Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
- Add corn, heat through.
- Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
- *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
- **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.
Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9
SLOW COOKER SOUTHWEST CHICKEN STEW
This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup.
Provided by IansMom
Categories Stew
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except chicken and broth (if using) in slow cooker.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high 3-4 hours.
- Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
- Cook 30 minutes longer on low.
- Can be served with rice, cheese, sour cream, tortilla chips.
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