Description
I made this stew for my ladies' group at church, and everyone loved it! Best of all, I could start the soup before I left for work in the morning and have it ready to go when I got home. —Anita Roberson, Williamston, North Carolina
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 package (16 ounces) frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 teaspoon garlic powder
- 1-1/2 teaspoons salt-free southwest chipotle seasoning blend
- 1-1/2 cups cooked rice
- 1/4 cup shredded cheddar cheese
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain.
- Transfer to a 5-qt. slow cooker. Stir in the next seven ingredients. Cover and cook on low 6-8 hours or until heated through.
- Stir in rice; heat through. Sprinkle each serving with cheese.
