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Southwestern - Stew -  Cowboy Stew Post by :shepherd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1121

Click below to download : Southwestern - Stew - Cowboy Stew (Format : PDF)

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 to combine. Reduce the heat to medium and simmer for 20 to 30 minutes. Serve in individual bowls over tortilla chips. Top with cheese and sour cream, if desired.

Makes a ton. Great for large gatherings and is great for leftovers.
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Southwestern - Stew -  Cream Of Green Chile Stew Southwestern - Stew - Cream Of Green Chile Stew

Southwestern - Stew -  Cream Of Green Chile Stew
1 pound beef, pork or chicken cut into small cubes 1/2 medium onion, chopped coarse 1 TBS. Oil to brown meat 1 cup water 2 medium potatoes, 1/2" dice 1 (4 oz.) Can diced green Chile's, undrained 1 (10 3/4 oz.) can condensed cream of chicken soup, diluted with one can water (cream of anything works) 1/4 tsp. Garlic powder 1/4 tsp. Salt 1/4 tsp. Ground green Chile, optional (Chipotle) Peel and dice potatoes, boil in salted water until tender. Set aside. Brown meat in oil, add onion and sauté until translucent. or, if you have cooked meat, just dice and

Southwestern - Cowboy Cabbage Stew Southwestern - Cowboy Cabbage Stew

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.