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Post by JJ Judkins on Aug 22, 2003 18:49:09 GMT -6
Smoky Tex-Mex Stew
Serves: 6 Prep: 5 min Cook: (low) 8-10 hr, (high) 4-5 hr Cost per Serving: $1.50
1 1/2 lb lean beef chunks for stew 1 cup each bottled salsa and barbecue sauce 1 pkt (1.25 oz) reduced-sodium taco seasoning mix 2 cups frozen corn kernels 1 can each (both about 15 oz) chickpeas and black beans, rinsed 1/2 cup chopped fresh cilantro Note: Drained canned corn can be used in place of frozen. 1. Mix all ingredients except beans and cilantro in a 3-qt or larger slow-cooker. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until beef is very tender. 2. Stir in beans and cilantro. Cover; let stand 5 minutes for beans to heat through. Per serving: 380 cal, 31 g pro, 40 g car, 7 g fiber, 11 g fat (3 g saturated fat), 74 mg chol, 1,477 mg sod
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