| Beef & Black Bean Stew
2 pounds of ground beef
2 large garlic cloves, minced
1 medium onion, chopped
1 can tomatoes - (large can) chopped
1 cup of picante sauce
1 teaspoon of ground cumin
Salt, to taste
Freshly-ground black pepper, to taste
one 11 ounce can of Mexicorn, drained
one 15 ounce can of black beans, rinsed , drained
1 bunch green onions with 3 thinly sliced
1 tablespoon chopped fresh cilantro or flat-leaf parsley, (optional) |
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In a large skillet, brown ground beef with garlic and onion; drain and transfer to the crock pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.
Cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours. Add green onions and cilantro or parsley, if using, during the last hour of cooking.
Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
This recipe yields 6 to 8 servings.
Formatted for MC5 08-05-1999 by Joe Comiskey - joecomiskey@netzero.net |
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