Mexican-Inspired Beef Stew
with Tortilla Chips
Packed with hearty and delicious beef and veggies, this Mexican stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour, perfect for finishing off this bowl of goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Crushed Tomatoes with Garlic and Onion
Cheddar Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce.Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Drain, rinse, then pat dry half the can of corn (whole can for 4 ppl).
Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When hot, add 1/2 tbsp (1 tbsp) oil , then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a plate. Set aside.
Add 1/2 tbsp (1 tbsp) oil to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Tex-Mex paste, garlic salt and 1/8 tsp (1/4 tsp) chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.
Add crushed tomatoes, beef, any beef juices from the plate and 1/4 cup (1/2 cup) water to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.
Divide stew between bowls, then sprinkle cheese over top.Dollop with sour cream.Serve tortilla chips alongside.