Addictivemexicanstew Recipes
MEXICAN STEW
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges
HEARTY MEXICAN STEW
Make and share this Hearty Mexican Stew recipe from Food.com.
Provided by Bev I Am
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
- Cut zucchini in half lengthwise, and cut each half into thick slices.
- Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil.
- Cover, reduce heat; simmer for 5 minutes.
- Stir in quick rice.
- Cover, remove from heat, and let stand 5 minutes.
- Serve with condiments of your choice.
Nutrition Facts : Calories 364.9, Fat 10.1, SaturatedFat 2.3, Cholesterol 44.6, Sodium 565.8, Carbohydrate 48.1, Fiber 3.9, Sugar 5.4, Protein 22.4
ADDICTIVE MEXICAN STEW
My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.
Provided by Roses Granddaughter
Categories Stew
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in oil in large saucepan until tender.
- Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
- Blend broth and cornstarch; add to saucepan.
- Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
- Serve with cornbread for a hearty meal.
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