Recipe courtesy of Family Circle Magazine

Tex-Mex Stew

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  • Level: Easy
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: 6 servings
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1 1/2 pounds lean ground beef

1 cup frozen chopped sweet green and red peppers

1 (15 1/2-ounce) can black beans, drained and rinsed

1 (11-ounce) can corn nibblets, drained

1 (4 1/4-ounce) jar diced green chiles

1 packet onion soup mix

2 1/4 cups water

1 tablespoon ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 cup water

2 tablespoons all-purpose flour


  1. Brown beef in a 5 to 6 quart deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.