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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Janie Hoskins of Red Bluff, California adds green chilies to this slow-cooked stew made from convenient pantry ingredients. You're sure to like the taste...and the price of 66 cents a serving. Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 can (19 ounces) ready-to-serve minestrone soup |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (11 ounces) whole kernel corn, drained |
1 can (4 ounces) chopped green chilies |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-6 hours or until heated through. Yield: 8 servings (2 quarts).
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