Tex Mex Beef Stew Food

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TEX-MEX BEEF STEW



Tex-Mex Beef Stew image

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges.

Provided by JackieOhNo

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground dried ancho chile powder
1 1/2 lbs beef stew meat, cut into 2-inch cubes
1 onion, chopped
1 green pepper, seeded and diced
1 (12 ounce) bottle beer
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
2 tablespoons chopped cilantro
1 tablespoon lime juice

Steps:

  • Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
  • Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
  • To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
  • Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

TEX-MEX CHICKEN STEW



Tex-Mex Chicken Stew image

Make and share this Tex-Mex Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 7h5m

Yield 8 serving(s)

Number Of Ingredients 17

2 onions, minced
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low sodium chicken broth, plus extra as needed
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon . light brown sugar
3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
chipotle chile in adobo, minced
1/4 cup minced fresh cilantro

Steps:

  • Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, tomatoes, tapioca, and sugar into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let stew settle for 5 minutes then remove fat from surface using large spoon.
  • Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
  • Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
  • Stir in cilantro, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 420.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 141.7, Sodium 254.2, Carbohydrate 42, Fiber 7, Sugar 9.1, Protein 43

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