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Carb Smart Tex-Mex Beef Stew

Carb Smart Tex-Mex Beef Stew

with Sour Cream and Tortilla Crumble
4.5(1.6K)
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Calories
: 
660 kcal
Protein
: 
33g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Egg
  • Soy
  • Sulphites
  • Fish
  • Milk
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • May contain traces of allergens
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

42.5 g

Tortilla Chips

113 g

Corn Kernels

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Yellow Onion

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk)

1 tbsp

Tex-Mex Paste

(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)

4 tbsp

Tomato Sauce Base

(Contains: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg, May contain traces of allergens)

2 tbsp

Chipotle Sauce

(Contains: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Egg, Milk, Mustard, Soy)

1 tbsp

Beef Stock Powder

(Contains: Egg, Fish, Milk, Mustard, Sesame, Wheat, May contain traces of allergens, Soy, Sulphites)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories660 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate46 g
Sugar16 g
Dietary Fiber5 g
Protein33 g
Cholesterol95 mg
Sodium1650 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

PDF
Prep
1
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion (whole for 4 ppl) into 1/2-inch pieces.
Cook veggies
2
  • Heat a large pot over medium-high heat (use same for 4 ppl). When hot, add 1/2 tbsp (1 tbsp) oil then peppers, onions and corn. Season with salt and pepper. Cook stirring often until tender-crisp and golden, 4-6 min.
  • Transfer veggies to a plate.
Start stew
3
  • Reheat the same pot over medium-high. 
  • When hot, 1/2 tbsp (1 tbsp) oil then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
  • Add veggies, Tex-Mex paste, chipotle sauce, beef stock powder and tomato sauce base. Stir to mix.
Finish stew and prep
4
  • Add 1 1/2 cup (2 1/2 cups) water. Bring to a simmer over high. Reduce to medium. Cook, stirring occasionally until veggies are tender and stew has thickened slightly, 4-7 min. (Tip: if you prefer a brothier consistency, add water 1-2 tbsp at a time, if desired.)
  • Meanwhile, open one corner of the tortilla chips. Using hands or a pot, crush chips until they are 1/2-inch peices.
Finish and serve
5
  • Season stew to taste with salt and pepper.
  • Divide stew between bowls
  • Top with half the crushed tortilla chips (use all for 4 ppl).
  • Dollop sour cream over top.
  • Sprinkle feta over top.
Meal right image

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