Southwestern Meat and Potato Stew
Southwestern Meat and Potato Stew might be just the main course you are searching for. One portion of this dish contains around 39g of protein, 16g of fat, and a total of 476 calories. This dairy free recipe serves 6 and costs $3.21 per serving. 35 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. A mixture of 90% lean ground beef, salt, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is brought to you by Taste of Home. With a spoonacular score of 89%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Southwestern Three-Meat Chili, Southwestern Meat Loaf, and Southwestern Meat Loaf and Baked Potatoes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 pounds lean ground beef (90% lean)
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons all-purpose flour
1 package (16 ounces) frozen corn
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 large onion, chopped
1/2 teaspoon pepper
3 medium potatoes, peeled and cubed
1 cup salsa
1 teaspoon salt, optional
1 cup water, divided
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours. Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings. Originally published as Southwestern Meat and Potato Stew in Country WomanJanuary/February 1995, p33 Nutritional Facts 1 serving (prepared with low-sodium tomatoes and without added salt) equals 403 calories, 12 g fat (5 g saturated fat), 74 mg cholesterol, 304 mg sodium, 39 g carbohydrate, 6 g fiber, 34 g protein. Diabetic Exchanges: 3 meat, 2 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.
3. Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Information:
covered percent of daily need
