MEXICAN BEEF STEW

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.)