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Salsa Beef Stew

  • 415calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) lean ground beef

  2. 1 large onion , chopped

  3. 3 tablespoon(s) chili powder

  4. 1 tablespoon(s) olive oil

  5. 1 carrot , chopped

  6. 1 jar(s)

  7. (16 ounces)

  8. mild salsa

  9. 1 can(s) (14 to 14 1/2 ounces)

  10. chicken broth (1 3/4 cups)

  11. 1 can(s) (15 to 19 ounces)

  12. no-salt-added black beans , rinsed and drained

  13. 1 can(s) (11 ounces)

  14. no-salt-added whole-kernel corn , drained

  15. 1 can(s) (14 1/2 ounces)

  16. diced tomatoes in puree

  17. 1/2 cup(s) loosely packed fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat nonstick 12-inch skillet over medium-high heat until very hot but not smoking. Add ground beef and half of onion and cook 8 minutes or until liquid evaporates and beef is browned, stirring occasionally to break up beef. Stir in chili powder and cook 2 minutes.

  2. Meanwhile, in 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrot and remaining onion, and cook 5 minutes or until golden, stirring occasionally. Stir in salsa, broth, beans, corn, and tomatoes with their juice; cook 5 minutes, stirring occasionally.

  3. Stir beef mixture into bean mixture; heat through. Sprinkle with cilantro to serve.

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