The ingredients may be simple, but together they make an awesome stew. Crush a few tortilla chips on top of each bowl for added crunch.
—SUZANNE FRANCIS MARYSVILLE, WA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound ground beef
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies
1 can (15 ounces) tomato sauce
1 1/2 cups frozen corn (about 7 ounces)
2 teaspoons chili powder
1/2 teaspoon ground cumin
Crushed tortilla chips, optional
1. In a large saucepan, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain.
2. Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips.
FREEZE OPTION Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.