Makes 8 servings
 | 1 1/4 cups (1/2 pound) dried pinto or kidney beans
| 3 cups cold water
| 1 tsp salt
| 1/2 to 1 pound ground beef ( beef TVP® may be used)
| 1/2 cup chopped onion
| 1/2 cup finely diced green pepper
| 1 16oz. can whole kernel corn, undrained
| 1 16oz. can tomatoes, undrained
| 1/2 tsp chili powder
| 3/4 tsp salt
| 1/2 cup sharp American cheese
| |
In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes.
Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thick and bubbly. Stir in cheese.
Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu
Home Page: http://waltonfeed.com/
All contents copyright (C) 1999, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 6 Dec 99