Southwest Stew

This quick and easy stew is spiced with picante sauce. You can also add cooked, sliced potatoes to the stew for a little variety.


8 servings


2 pounds ground beef
1 1/2 cups diced onion
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
salt to taste
Shredded Cheddar cheese


In skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15 to 20 minutes. Garnish with shredded cheddar cheese, if desired.

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