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Tex-Mex Stew
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Tex-Mex Stew

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 pounds lean ground beef
1 cup chopped sweet green and red peppers
1 can (15 1/2-ounce) black beans, drained and rinsed
1 can (11-ounce) corn niblets, drained
1 jar (4 1/4-ounce) diced green chilies
1 packet onion soup mix
2 1/4 cups water, divided
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 can (29-ounce) diced tomatoes
2 tablespoons flour
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Let's Make It
1
Brown beef in a 5 or 6 quart pot.
2
Add peppers, beans, corn, chilies, soup mix, 2 cups water, cumin, salt, oregano, cayenne, and tomatoes. Simmer, covered, 10 minutes.
3
Stir 1/4 cup water into flour until smooth. Add to stew and cook until thickened, about 1 minute.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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