Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

southwest cheddar beef stew

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created tonight's dinner from a leftover, that was left over. First there was Au Jus & Bacon Wrapped Sirloin Tip Roast, & from that I made Stove Top Sirloin Tip Beef Stew, & since we didn't eat all of that, tonight I made this great tasting Southwest Cheddar Beef Stew in the oven. My husband could not believe it was cold left over Beef Stew. I made a corn Bread topping & added some whole kernel corn, a couple of Chopped Jalapeno Peppers, & some Cumin & Cheddar Cheese, & we loved it. I even had a second helping. It was very tasty & cheesy. You COULD also use canned beef stew if desired.

►
(3 ratings)
yield 6 -8 Hearty appetites
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For southwest cheddar beef stew

  • 6-8 c
    left over beef stew, or use canned variety
  • 2 box
    jiffy corn muffin mix
  • 3 lg
    eggs room temperature
  • 2 lg
    jalapeno peppers, chopped & deseeded ( if you like spicy leave in the seeds
  • 1 Tbsp
    cumin powder
  • 2 can
    whole kernal corn drained (15 oz)
  • 2/3 c
    milk
  • 1 1/2 c
    shredded cheddar cheese(mild or sharp) extra for top if desired
  • 2 tsp
    chopped dried chive or parsley
  • 3 Tbsp
    olive or canola oil
  • 1 sm
    grated onion if desired

How To Make southwest cheddar beef stew

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Spray a 9X13 pan or casserole dish with non stick cooking spray. Add the left over beef stew, and place in the preheated oven for about 15 minutes, just to bring it up to room temperature.
  • 2
    These are most of the ingredients that I used in this dish.
  • 3
    Add the Jiffy mix & eggs to a large bowl.
  • 4
    Chop & deseed the jalapeno peppers if desired, and then add to bowl, and stir ingredients together to blend.
  • 5
    Drained the canned corn, and add to bowl then add the olive oil and milk. Stir till all are blended.
  • 6
    Next add the chive and cumin, and blend again.
  • 7
    Add in the shredded cheese, and blend.
  • 8
    Pour into pan on top of beef stew, and spread out evenly over the top as much as possible.
  • 9
    Bake in preheated 350 degrees F. oven for approximately 1 hour and 15 to 20 minutes, or until top is golden brown and mixture is hot and bubbly. Note can add extra shredded cheese on top if desired, during the last 5 or 10 minutes of baking time.
  • 10
    Remove from oven, and serve while still hot. Add a nice green salad if desired, and DINNER IS SERVED.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT