Tex-Mex Stew

1. 1

   In Dutch oven, brown meat with garlic and chopped onion. Drain off grease.

2. 2

   Drain and coarsely chop the tomatoes.

3. 3

   Reserve juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to meat mixture. Bring to a boil. Reduce heat. Add corn and beans. Cover and simmer for 20 to 30 minutes. Serve with additional picante sauce.

4. 4

   One dish dinner needs only a pan of cornbread or nacho chips.

No additional tips available.