Carb Smart Tex-Mex Double Beef Stew
with Sour Cream and Tortilla Crumble
Inspired by Tex-Mex tacos, this comforting stew is perfect for the carb-conscious eater. Savoury and lightly spiced beef stew is a delicious base for a fully loaded topping experience of crispy tortillas and elote inspired corn.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 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: Mustard May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
4 tbsp
Tomato Sauce Base
(May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Mustard)
2 tbsp
Chipotle Sauce
(Contains: Milk, Mustard, Egg, Soy May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Egg, Mustard)
1 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Sesame, Wheat, Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole for 4 ppl) into 1/2-inch pieces.
- 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.
Increase the water to 2 1/2 cups (3 1/2) cups. Continue with the recipe as written.
