Prep: 15 Mins Cook: 120 Mins
Let this hearty stew simmer while you are out in the yard raking leaves and picking the last of summer's bounty. Serve with warm flour tortillas, and your favorite fruit pie for dessert.

South-of-the-Border Beef and Vegetable Stew

Ingredients

  • 2 tbls. vegetable oil
  • 3 (1 lb.) beef stew meat, cut into 1-inch pieces
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (15-oz.) beef broth
  • 2 medium zucchini, cut in half lengthwise, sliced
  • 1 can (15-oz.) black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 Toppings:
  • 1 tomato, chopped
  • 1 cup sour cream
  • 2 tbls. chopped cilantro
  • 2 tbls. sliced green onion

Directions

  • 2 tbls. vegetable oil
  • 3 (1 lb.) beef stew meat, cut into 1-inch pieces
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (15-oz.) beef broth
  • 2 medium zucchini, cut in half lengthwise, sliced
  • 1 can (15-oz.) black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 Toppings:
  • 1 tomato, chopped
  • 1 cup sour cream
  • 2 tbls. chopped cilantro
  • 2 tbls. sliced green onion
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