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Southwestern - Cowboy Cabbage Stew Post by :temudry Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2577

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Southwestern - Cowboy Cabbage Stew

2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 (10 1/2 oz.) cans chicken broth
2 soup cans water
1 (16 oz.) can kidney beans, undrained
1 (14 1/2 oz.) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt and pepper, to taste
1 (2 oz.) envelope instant mashed potato flakes

Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent. Add soup and water. Bring to a boil, reduce heat and simmer about 15 minutes.

Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes. Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.
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Southwestern - Stew -  Cowboy Stew Southwestern - Stew - Cowboy Stew

Southwestern - Stew -  Cowboy Stew
1-1/2 pounds of lean ground beef 1 small omion, chopped 3 cans (10 ounces each) of Mild Rotel Diced Tomatoes and Green Chilies, undrained 1 can (14 ounces) of whole kernel corn, undrained 2 cans (15 ounces each) of Ranch Style Beans, undrained 1 can (15 ounces) of pinto beans, undrained 1 envelope of taco seasoning 1 envelope of ranch dressing mix Shredded cheddar cheese Sour Cream Tortilla chips Brown the ground beef and onion in a Dutch oven over medium-high heat, stirring to crumble the beef. Add the remaining ingredients except for the cheese, sour cream and tortilla chips, stirring

Southwestern - Stew -  Colorado Stew Southwestern - Stew - Colorado Stew

Southwestern - Stew -  Colorado Stew
3 to 4 pounds lean round steak, cut into 1 inch pieces 1/4 cup oil 2 cups chopped onion 1 tablespoon minced garlic 5 (10 ounce) cans mild enchilada sauce 1 to 2 cans water (as needed for consistency) 4 to 6 cups diced cooked potatoes 4 cups cooked pinto beans shredded Cheddar cheese flour tortillas or hot cornbread In a large skillet, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, and 1 can water. Cover and simmer for at least 1 hour,