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Mexican Beef Stew

Mexican Beef Stew



  1. Heat oil in stockpot over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with salt.
  2. Stir in broth and salsa; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in zucchini, beans and corn; continue cooking, covered, 15 to 20 minutes or until beef is fork-tender.
  3. Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
  4. Serve with toppings.

Makes 6 to 8 servings
Total time 2 1/2 hours

Nutrition information per serving (1/6 of recipe): 394 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 11 mg cholesterol; 998 mg sodium; 2 g carbohydrate; 5.3 g fiber; 43 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 3.4 mcg vitamin B12; 5 mg iron; 27.5 mcg selenium; 8.9 mg zinc

Nutrition information per serving (1/8 of recipe): 295 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 82 mg cholesterol; 749 mg sodium; 15 g carbohydrate; 4 g fiber; 32 g protein; 4.2 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.7 mg iron; 20.6 mcg selenium; 6.7 mg zinc

Recipe and photo credit: Texas Beef Council.


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