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!

Links: Between Naps On The Porch

Confessions Of A Plate Addict,

Dwellings, A Stroll Thru Life,

Coastal Charm, Stone Gable,
No Minimalist Here,
Designs By Gollum

The Shabby Creek Cottage,

 Common Ground,

The Girl Creative, French Country Cottage,

The Charm of Home, My Romantic Home