Spicy Beef, Tomato, and Corn Stew
A real food, hearty & easy recipe perfect for busy weeknights. Pair it with a salad and chips or quesadillas for a Southwest flavored meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 servings
- 1/4 c. water
- 1 lb. ground meat (beef, turkey, venison, etc.)
- 2 Tb. taco seasoning (store bought or homemade)
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1/2 c. chopped Anaheim peppers (or other mild green chili, about 1 large)*
- 1 jalapeno, chopped** (remove seeds and viens for less spice)
- 2 c. beef or chicken broth
- 2 cans diced tomatoes
- 2 c. frozen corn kernels
- salt & pepper to taste
- 1 TB. potato starch or cornstarch or arrowroot and 1 TB cold water (optional for thickening)
- Optional for serving: shredded cheese, chopped parsley
- Add 1/4 c. water and ground beef to a large 4 to 6-qt soup pot and cook until browned. Add seasoning, onion, garlic, and both kinds of peppers. Cook over medium heat for about 5 minutes.
- Stir in the broth, tomatoes and corn.
- Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes.
- Served topped with optional garnishes. Store leftovers in the refrigerator for up to a week (this tastes wonderful the next day!).
Note: use gloves when chopping fresh chilis.
*Can use frozen or canned mild green chilis for Anaheim.
**If Jalapeños aren’t available, substitute with a few shakes of dried red chili flakes or hot sauce to taste. Lessen amount for a less spicy stew.
Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe.
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