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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too. Ingredients:
2 pounds ground beef |
1-1/2 cups diced onion |
1 can (28 ounces) diced tomatoes, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup picante sauce, mild, medium or hot |
3/4 cup water |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
salt to taste |
shredded cheddar cheese, optional |
Directions:
1. In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired. Yield: 8 servings.
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