I got this really yummy recipe from my friend and co-worker Laurie. Thank you Laurie because I really enjoyed this stew. Unfortunately my hubby thought it was to spicy. I didn't think it was spicy at all so I'm a little confused by that but I did eat it with cheese, sour cream and crackers. If it was spicy maybe all my extras cooled it off. But even if it had been spicy I still would have loved it. This recipe is so easy and cooks in your crock pot which I love. Crock pots are your friends. At least I think so anyway.
Laurie's Mexican Beef Stew
8 one cup servings, 4 WW points per serving
Printer Friendly Version
1-2 cups cubed leftover beef or pork
1 (14 oz) can pinto beans rinsed and drained, I used kidney beans
1 (14 oz) can whole kernel corn, drained
1 little can mild chopped green chiles
1 cup coarsely chopped onion
1 cup chunky salsa
2 Tbsp. chili powder
1 tsp. cumin
I added a can of diced tomatoes.
Put all in your crock pot, stir to blend. Cook on low 4 to 8 hours. Serve with crackers, crushed tortilla chips, cheese, and sour cream if desired.