Southwest Garden Stew Recipes

SOUTHWEST STEW

Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SOUTHWEST BEEF STEW

Southwest Beef Stew image

Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SOUTHWEST VEGETABLE STEW

Southwest Vegetable Stew image

Looking for a vegetable stew? Then check out this slow cooked stew recipe - perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 10

Number Of Ingredients 14

Ingredients

3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1/2-inch pieces (3 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4 cup tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro

Steps:

Mix all ingredients except cilantro in 6-quart slow cooker.
Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.

Nutrition Facts : Calories 210, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

SOUTHWESTERN STEW POT

Southwestern Stew Pot image

Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
Hot pepper sauce, optional
Hot cooked rice, optional

Steps:

In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

Nutrition Facts : Calories 293 calories, Fat 11g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 525mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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