southwest cheddar beef stew

Name: Southwest Cheddar Beef Stew
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 6-8 cup(s) left over beef stew, or use canned variety; 2 box(es) jiffy corn muffin mix; 3 large eggs room temperature; 2 large jalapeno peppers, chopped & deseeded ( if you like spicy leave in the seeds; 1 tablespoon(s) cumin powder; 2 can(s) whole kernal corn drained (15 oz); 2/3 cup(s) milk; 1 1/2 cup(s) shredded cheddar cheese(mild or sharp) extra for top if desired; 2 teaspoon(s) chopped dried chive or parsley; 3 tablespoon(s) olive or canola oil; 1 small grated onion if desired

(3 RATINGS)

64 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Sep 24, 2013

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.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6-8 Hearty appetites

Ingredients

6-8 cups left over beef stew, or use canned variety
2 boxes jiffy corn muffin mix
3 large eggs room temperature
2 large jalapeno peppers, chopped & deseeded ( if you like spicy leave in the seeds
1 tablespoon cumin powder
2 cans whole kernal corn drained (15 oz)
2/3 cup milk
1 1/2 cups shredded cheddar cheese(mild or sharp) extra for top if desired
2 teaspoons chopped dried chive or parsley
3 tablespoons olive or canola oil
1 small grated onion if desired

How To Make southwest cheddar beef stew

Step 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.

Step 2

These are most of the ingredients that I used in this dish.
Step 3

Add the Jiffy mix & eggs to a large bowl.
Step 4

Chop & deseed the jalapeno peppers if desired, and then add to bowl, and stir ingredients together to blend.
Step 5

Drained the canned corn, and add to bowl then add the olive oil and milk. Stir till all are blended.
Step 6

Next add the chive and cumin, and blend again.
Step 7

Add in the shredded cheese, and blend.
Step 8

Pour into pan on top of beef stew, and spread out evenly over the top as much as possible.
Step 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.
Step 10

Remove from oven, and serve while still hot. Add a nice green salad if desired, and DINNER IS SERVED.
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