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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 12 |
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A great warm-you-up stew for the slowcooker. Can also be simmered on the stovetop. Makes quite a lot. Servings are a guess. Ingredients:
2 lbs lean ground beef |
1 onion, chopped |
1 bell pepper, chopped |
1 (16 ounce) jar salsa |
2 (15 ounce) cans black beans, rinsed and drained |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can corn, drained |
3 cups beef broth |
1 (4 ounce) can chopped green chilies (optional) |
1 tablespoon cumin |
1 tablespoon chopped cilantro |
1/4-1/2 teaspoon chili powder |
1 teaspoon garlic powder |
1/2 teaspoon black pepper |
salt, if needed to taste |
crushed corn chips |
shredded cheese |
sour cream |
scallion |
avocado, slices |
Directions:
1. In a large skillet, brown the ground beef with the onion and bell pepper until no longer pink; drain.
2. Add all remaining ingredients to a 6-qt. slowcooker. Stir well.
3. Cover and heat on low for about 4-6 hours.
4. Stir again and serve with desired garnishes.
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