Monday, September 9, 2013

Tex-Mix Stew

This zesty hamburger stew is a nice
 change-up from regular chili. 
Very little prep required. 
 Just seed and chop the peppers. You could even 
 use 1 C frozen chopped green and red peppers
 Brown the beef in a large deep pot for 5 minutes.
Stir in the peppers.
 Mix in the dry onion soup and the seasonings. 
 Add the canned vegetables.
 Stir in the water. 
 Simmer, covered, about 30 minutes.
Combine the 2 T flour and 1/4 C water in a jar. Stir 
into the stew; cook another minute, until thickened.
Serve with corn chips or homemade cornbread.
It's a tasty fall and winter dish that
 goes great with football watching...

if you're so inclined!

Tex-Mex Stew
1-1/2 lbs ground beef
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 pkg dry onion soup mix
1 T cumin
1 t garlic salt
1/2 t pepper
1/2 t oregano
1/4 t red cayenne pepper
1 can (15-1/2-oz) black beans
1 can (11-oz) corn niblets, drained
1 can (4-1/4-oz) diced green chilies
2 C water
Brown the beef in a 5-qt deep pot over 
medium-high heat for about 5 minutes. 
Stir in the peppers; then stir in the 
onion soup and seasonings. Mix in the water.
Simmer, covered for 30 minutes.

In a jar combine:
2 T flour and 1/4 C water
Stir into the  stew; cook until thickened,
about 1 minute. Serve with corn chips
or homemade cornbread. 



  1. Looks delicious. Thanks for sharing.

  2. Yummy! Can't wait to make this recipe. My family will love it. Thank you for sharing.

  3. What a different recipe. I will try this the first cool spell, instead of the usual chile or taco soup.

  4. This sounds and looks delicious. Can't wait to try it, as soon as the temperature gets cooler. Thanks!

  5. Awesome recipes in here. I was actually browsing for Halloween Recipes but sure this blog got more interesting stuffs! Please allow me to pin some nice photos on Pinterest. Thank you:)