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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. 

Enjoy!

5 comments:

  1. Looks delicious. Thanks for sharing.

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

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

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

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  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:)

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