Mexicali Beef Stew

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What's For Dinner?

Mexicali Beef Stew

– by Jean Fisher

Spicy beef and vegetables are on the table in less than 30 minutes.

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Mexicali Beef Stew

Print out the recipe for Mexicali Beef Stew

Serves 4

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6 ounces thinly sliced beef
4 stalks celery
1 cup canned corn, drained
1 cup canned black beans, drained
1 cup canned diced tomatoes with green chilies
16 pearl onions
1 cup water
1 dash dried cilantro
4 jalapeno cheese rolls

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From kitchen to table in 25 minutes.

Directions

Chop beef into small pieces and place in a saucepan.
Preheat oven to 400 degrees.
Meanwhile, dice celery and add to saucepan along with corn, black beans, tomatoes, onions and water. Season with dried cilantro.
Turn burner on to medium high and heat until boiling. Cover and reduce heat to low.
Wrap jalapeno cheese roll in foil and place in hot oven.
Cook stew until celery is tender (about 15 minutes) and serve with hot bread.

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Nutritional information for Mexicali Beef Stew

Calories: 677
Calories from Fat: 134

% Daily Value*

Total Fat 14.5g	23%
Saturated Fat 4.5g	22%
Cholesterol 32mg	11%
Sodium 768.5mg	32%
Total Carbohydrates 110.5g	37%
Dietary Fiber 11g	44%
Sugars 2g	~
Protein 26g	52%

Vitamin A	9%	Iron	14%
Vitamin C	25%	Calcium	8%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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