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Tuesday, May 1, 2012

South West Beef Stew

Soup and sandwich night will never be the same when you share this delicious stew with those that you love. It cooks great in the crock pot as well so if your day is a bit busy simply through it all in the slow cooker and enjoy a delicious supper at night. I understand how busy we can all get in the summer time with all the things we do on any ordinary day like work and school then combine a bit of extras like yard work, time outside in the sun or simply sitting and enjoying a sunset. This beef stew is a delicious recipe perfect for any time of the year Recipe source Taste of Home


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
  • 1-1/2 cups cooked rice
  • 1/4 cup shredded cheddar cheese
  • Directions

    • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    • Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through.
    • Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).
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