Carb Smart Tex-Mex Double Beef Stew
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Carb Smart Tex-Mex Double Beef Stew

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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

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 Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate46 g
Sugar16 g
Dietary Fiber5 g
Protein57 g
Cholesterol170 mg
Sodium1730 mg
Trans Fat1.5 g
Potassium1500 mg
Calcium175 mg
Iron6 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


  • 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
  • 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
  • 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
  • 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.
Finish and serve
  • 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.
Modularity step (under step 3)

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

Modularity step (under step 4)

Increase the water to 2 1/2 cups (3 1/2) cups. Continue with the recipe as written.

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