Thursday, August 30, 2012


When it comes to cooking, I'm all for easy, but I also want great-tasting food. Serve this with Mexican cornbread  and you'll have a fabulous meal!

1 lb. ground beef, browned and drained
1 finely chopped onion, cooked in with ground beef 
1 envelope taco seasoning
16 oz. tomato sauce
1 can yellow whole kernel corn, drained
1 can kidney beans, undrained
Pepper and garlic salt (to your own taste) 
1/2 bell pepper, chopped, cooked in with ground beef (optional)
Water (optional)
Hot sauce (optional)

While browning, sprinkle the ground beef and onions with pepper and garlic salt; once cooked and drained, combine with the other ingredients and heat. As far as adding water, add a little at a time only if the consistency of the stew is thicker than you prefer. Add a few dashes of hot sauce if you want to give the stew some extra spiciness. For an immediate meal, use a stockpot to heat on the stovetop; if you're not in a rush, mix everything in a crockpot and heat on high for 2 more hours, or low for 4 or more. Note: (My personal preference is without the bell pepper.)

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