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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana Ingredients:
1 pound ground beef |
2 cans (14-1/2 ounces each) chicken broth |
2 cups cubed peeled potatoes |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 can (15 ounces) pinto beans, rinsed and drained |
1 cup frozen corn, thawed |
1 can (4 ounces) chopped green chilies |
toppings: |
shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies.
2. Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired. Yield: 6 servings.
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