Southwestern meat and potato stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef -- or |
| Chuck | ||
| 1 | large | Onion -- chopped |
| 1 | cup | Water -- divided |
| 1 | can | Tomatoes -- 28 oz liquid |
| Cut-up | ||
| 1 | pack | Frozen corn -- 16 oz |
| 3 | mediums | Potatoes -- cubed |
| 1 | cup | Salsa |
| 1 | teaspoon | Salt -- optional |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | All-purpose flour |
Directions
In a dutch oven , brown beef and onion; drain. Add ¾ cup water and all remaining ingredients except flour. Bring to a boil; reduce heat.
Cover and simmer for 1½ hours. Combine flour and remaining water; stir into stew. Cook and stir until boiling and slightly thickened.
Yield: 6 servings. Diabetic Exchanges; One serving prepared with ground chuck and low-sodium tomatoes and without added salt) Yield 8 servings.
Recipe By : Country Woman