Carb Smart Tex-Mex Double Beef Stew

• 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.

• 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.

• Add 2 1/2 cups (3 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.

• 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.

If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture.