Mexican Beef Stew
Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. —Pat Dazis, Charlotte, North Carolina
Ingredients
- 4 medium potatoes, peeled and cubed
- 1 can (16 ounces) fat-free refried beans
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (10 ounces) enchilada sauce
- 2 cups frozen corn
- 1 large red onion, chopped
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons chopped pickled jalapeno slices
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- Dash crushed red pepper flakes
- 1 boneless beef chuck roast (3 to 4 pounds)
- Sour cream
