mexican beef stew
(2 RATINGS)
I actually found this in one of those catalogs that everyone gets. I made it on a whim for my parents while my mom was laid up after knee surgery. They absolutely LOVED it. Warning: Even with mild salsa, it tends to be pretty spicy. Also, the original recipe called for chunky salsa and I used a fire-roasted salsa instead.
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prep time
15 Min
cook time
4 Hr
method
---
yield
6-10 serving(s)
Ingredients
- 2 pounds lean beef stew meat
- 4 cloves garlic (large), minced
- 1 1/2 cups chopped onion
- 1 - large green pepper, chopped
- 1 can chopped tomatoes with juice (28 oz)
- 1 1/4 cups mild salsa
- 1 teaspoon ground cumin
- 1 can mexican corn (11 oz)
- 1 can black beans, drained and rinsed (15 oz)
- - salt and pepper, to taste
How To Make mexican beef stew
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Step 1Brown beef, garlic, onion, and pepper in a skillet.
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Step 2Transfer to crock pot and cover with tomatoes, beans, corn, salsa, and spices. Cook on high 3-4 hours or low 6-8, until the meat is tender. Serve in bowls and top with garnish. Serve with cornbread, biscuits or tortilla chips.
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Step 3Suggested garnish: shredded cheese, avocado or guacamole, sour cream, jalapenos.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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