mexican beef stew
(2 ratings)
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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.
(2 ratings)
yield
6 -10
prep time
15 Min
cook time
4 Hr
Ingredients For mexican beef stew
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2 lblean beef stew meat
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4 clovegarlic (large), minced
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1 1/2 cchopped onion
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1large green pepper, chopped
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1 canchopped tomatoes with juice (28 oz)
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1 1/4 cmild salsa
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1 tspground cumin
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1 canmexican corn (11 oz)
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1 canblack beans, drained and rinsed (15 oz)
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salt and pepper, to taste
How To Make mexican beef stew
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1Brown beef, garlic, onion, and pepper in a skillet.
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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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3Suggested garnish: shredded cheese, avocado or guacamole, sour cream, jalapenos.
- 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!
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