Tex-Mex Stew

Name: Tex-Mex Stew
Ingredients: 2 lb. ground beef; 2 large garlic cloves, minced; 1 (28 oz.) can whole tomatoes; 1 (17 oz.) can whole corn; 1 c. Pace picante sauce; 1 (15 oz.) can pinto beans; 1 large onion, chopped; salt and pepper to taste

8 ingredients

4 steps

Ingredients

2 lb. ground beef
2 large garlic cloves, minced
1 (28 oz.) can whole tomatoes
1 (17 oz.) can whole corn
1 c. Pace picante sauce
1 (15 oz.) can pinto beans
1 large onion, chopped
salt and pepper to taste

Directions

1

In Dutch oven, brown meat with garlic and chopped onion. Drain off grease.
2

Drain and coarsely chop the tomatoes.
3

Reserve juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to meat mixture. Bring to a boil. Reduce heat. Add corn and beans. Cover and simmer for 20 to 30 minutes. Serve with additional picante sauce.
4

One dish dinner needs only a pan of cornbread or nacho chips.