September 06, 2010

Mexican beef stew

Mexican beef stew

7 red small potatoes peeled and cubed
1 can of 16 oz refried beans (fat free)
2 cups of reduced sodium beef broth
1 can of enchilada sauce (10 oz)
2 cups of corn
1 or 2 onions chopped
1 can of chopped green chilies
1 tablespoon of fresh lime juice
2 tsp ground cumin
a couple of dashes of red pepper flakes
1 boneless beef chuck roast (2 pounds or more - need to adjust recipe for more)
sour cream

In a slow cooker, combine the first 11 ingredients, cut roast into smaller pieces and transfer to slow cooker.
Cover and cook on low for 6 - 8 hrs
Serve with sour cream

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