The Originators of Quick & Easy Cooking!


South of the Border Stew

16 Min

If its time to add a little excitement to your dinner table, print this recipe right now. This Mexican-inspired stew is packed with flavor, protein and a zip sure to take the boredom out of your dinner routine.

What You'll Need

  • 2 tablespoons vegetable oil
  • 3 pounds boneless beef round or chuck steak, cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 1 cup salsa
  • 1 cup beef broth
  • 2 medium zucchini, cut into 1/2-inch chunks
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-3/4-ounces) can whole-kernel corn, drained
  • 2 tablespoons corn starch
  • 3 tablespoons water

What to Do

  1.  In a soup pot, heat the oil over medium-high heat until hot; add the beef and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1-1/4 hours, or until the beef is tender.
  2. Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.

Serving Tip

For the complete south-of-the-border experience, serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----