|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 8g||27%|
|Total Sugars 7g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lean ground beef and black beans make this a hearty stew, and the tomatoes, corn, and seasonings give it Southwest flavor.
1 tablespoon vegetable oil
2 pounds lean ground beef
2 cloves garlic, minced
1 cup coarsely chopped onion
1 (28-ounce) can diced tomatoes
1 cup chunky salsa
1 teaspoon ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
6 medium green onions, thinly sliced
1 tablespoon finely chopped fresh cilantro, optional
Shredded cheese, guacamole, sour cream, optional
Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.