var sid = 454; var aid = 3;

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.

Recipes: Back to Main Dishes | Back to Main Menu Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal Stories | Columns | Obituaries Community Guides | Special Topics | Cool Stuff | Search | Home Page