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Tex-Mex Stew

Tex-Mex Stew

30 Min(s)
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.
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