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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Easy-great for a cold night Ingredients:
1 tablespoon vegetable oil |
1 1/2 lbs beef stew meat, cut into bite size pieces |
1 (28 ounce) can stewed tomatoes |
2 medium carrots, cut into 1/4 inch slices |
1 medium onion, coarsely chopped |
1 (1 ounce) package taco seasoning mix |
2 tablespoons dried green chilies |
1/2 teaspoon lawry's seasoned salt (or any brand you have) |
1/4 cup water |
2 tablespoons all-purpose flour |
1 (15 ounce) can pinto beans, drained |
Directions:
1. In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.
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