===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:19)             Number: 354
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Tex Mex Stew                   Conf: (37) Home Cooki
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          Tex Mex Stew

          2 lb. ground lean beef
          2 large garlic cloves, minced
          3 T. vegetable oil
          28 oz. can whole tomatoes
          1 c. Pace picante sauce
          1 t. ground cumin
          salt/pepper to taste
          17 oz. can whole kernel corn, drained
          15 oz. can drained pinto beans
          8 green onions with tops, sliced
          Chopped fresh cilantro

          Brown meat with garlic in oil in a Dutch oven, drain.
          Drain and coarsely chop the tomatoes, reserving the
          juice.  Add tomatoes, juice, picante sauce, cumin, salt
          and pepper to the meat mixture.  Bring to a boil, reduce
          heat, cover and simmer 20 to 30 minutes.  Ad corn, beans
          and onions and continue cooking, uncovered, for 10
          minutes.  Top with cilantro and serve with additional
          picante sauce.  Makes 6-8 servings or about 10 cups of
          stew.  Serve with cornbread or nacho chips on the side.

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