Tex-Mex Stew

By Leslie Blythe Beans, Beef, Mexican, Stew Sautéing

December 18, 2017

I love pulling things from my pantry and freezer and making dinner. This Tex-Mex Stew didn't seem like it would be very good because it uses frozen peppers and onion soup mix, but I was wrong. It takes 5 minutes to prep and about 15 minutes to cook. I didn't even use a fork to eat it, just tortilla chips. You could actually pour it into a bag of Fritos, like Frito Pie.

Prep: 5 mins
Cook: 15 mins
Yields: 6 - 8 Servings

Ingredients

1½ pounds lean ground beef

1 cup frozen chopped sweet green and red peppers

1 - 15.5 ounce can black beans, drained and rinsed

1½ cups frozen corn

1 - 4 ounce can diced green chiles

1 packet onion soup mix

2¼ cup water

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

2 teaspoons all-purpose flour

cheddar cheese, grated, for serving

tortilla chips, for serving

Directions

1Brown beef in a large, deep pot over medium-high heat, about 5 minutes, breaking up meat with a wooden spoon but leaving some large pieces.

2Add peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano, and cayenne. Simmer, covered, 10 minutes. Stir ¼ cup water into flour in a small cup until smooth. Stir into stew; cook until thickened, about 1 minute. Serve with cheese and tortilla chips.

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