Tuesday, September 14, 2010

Taco Stew

This dish could be considered chili or even used as a taco filling (if you use less liquid). You can also make it your own and add your own ingredients depending on what is in your pantry. If you have a can of diced tomatoes you can substitute the tomato sauce and chopped fresh tomato or if you don't have black beans, use whatever ones you do have or throw in an extra can for more variety, or if you have fresh or frozen corn, throw that in too! My point is, there is lots of room for creativity. Here is my creation....

1 pound ground beef
1 large tomato, diced
1 can tomato sauce
2 cups chicken broth
1 large garlic clove, minced
1/2 large onion, diced
1 (15 oz) can of black beans (not drained or rinsed)
1 zucchini, cut into cubes
2 tbsp taco seasoning ( ok I didn't have taco seasoning so i made my own.... here is what I threw in... 1 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion flakes, 1/4 sweet paprika, 1 tsp kosher salt, 1/2 tsp ground pepper, 1/4 tsp oregano, 1 tsp cumin)
1 tbsp cornmeal (adds thickness to the stew.... not necessary if you don't have it but then maybe don't put a full 2 cups of broth in)

Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, saute onion and garlic until onion is translucent. Add meat back to the pan and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15- 20 minutes. Serve with a dollop of sour cream, sprinkle of cheddar cheese and tortilla chips or fritos. (We used a bag of fritos I got from Trader Joes that were perfect for scooping.)

** If you are not going to eat this right away, wait to add the zucchini because you don't want to overcook it...add it about 15 minutes before serving and don't forget it because it adds a nice texture. You don't want it to be mushy.

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