Tex-Mex Stew

Makes: 6 servings Prep: 5 minutes
Cook: 16 minutes
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Ingredients

• 1-1/2  pounds lean ground beef
• 1  cup frozen chopped sweet green and red peppers
• 1  can (15.5 ounces) black beans, drained and rinsed
• 1  can (11 ounces) corn nibblets, drained
• 1  jar (4.25 ounces) diced green chiles
• 1  packet onion soup mix
• 2-1/4  cups water
• 1  tablespoon ground cumin
• 1/2  teaspoon salt
• 1/2  teaspoon dried oregano
• 1/4  teaspoon cayenne pepper
• 2  tablespoons all-purpose flour

Directions

1. Brown beef in 5- to 6-quart large, deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces.

2. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.

Great with tortilla chips and salsa or guacomole!

Reposted from http://www.parents.com/recipes/cooking/family-favorites/30-minutes-max-dinners/?page=8