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Southwest Beef Stew

2 lbs. lean ground beef

1 1/2 cups chopped onions

28 oz. can diced tomatoes, undrained

16 oz. frozen corn, thawed

15 oz. can black beans, rinsed and drained

1 cup picante sauce

3/4 cup water

1 tsp. ground cumin

3/4 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 cup shredded cheddar cheese

Brown beef and onion in dutch oven over medium heat until meat is no longer pink. Drain. Add remaining ingredients. Bring to a boil and simmer 30 minutes. Longer simmer time will improve flavor. Garnish with cheese. Cooking in a slow cooker for 6 hours is also an option.

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