You are here

Tex-Mex Stew

Tex-Mex Stew

Nutrition Facts
  • cal. (kcal) 260
Tex-Mex Stew
  • Makes: 6 servings
  • Prep: 5 mins
  • Cook: 16 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 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

Directions

  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 Information for Tex-Mex Stew

Servings Per Recipe: 6
PER SERVING: 260 cal., 9 g total fat (3 g sat. fat), 31 mg chol., 1155 mg sodium, 22 g carb. (5 g fiber), 23 g pro.