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Mexican Stew

Fettuccine.Inn's picture
  Vegetable oil 2 Tablespoon
  Beef stew meat 1 1⁄2 Pound, cut in 1 inch cubes
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), pressed
  Water 1⁄4 Cup (4 tbs)
  Tomatoes 1 Can (10 oz), cut up
  Beef broth 4 Cup (64 tbs)
  Salt 1 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Mostaccioli 8 Ounce (Uncooked)
  Canned chopped green chilies 2 Tablespoon
  Canned pinto beans 1 Cup (16 tbs), drained
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Avocado 1 (For Garnish)
  Lemon juice 2 Tablespoon
  Dairy sour cream 4 Tablespoon (For Garnish)

Heat oil in a large heavy pot or Dutch oven.
Add meat, onion and garlic.
Saute until meat is browned on all sides.
Add water.
Cover and simmer 1 hour, adding more water as needed.
Add tomatoes, beef broth, salt and chili powder.
Bring to a boil.
Stir in mostaccioli, green chilies, pinto beans and olives.
Bring to a boil again, stirring constantly.
Cover and cook 10 minutes.
Uncover; cook 5 minutes longer or until pasta is done.
Cut avocado in half lengthwise.
Remove seed and peel.
Slice avocado crosswise.
Brush slices with lemon juice.
Place stew on a large warm platter.
Garnish with a dollop of sour cream and avocado slices.
Makes 6 servings.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3899 Calories from Fat 1919

% Daily Value*

Total Fat 215 g331.5%

Saturated Fat 51.3 g256.7%

Trans Fat 0 g

Cholesterol 568.7 mg189.6%

Sodium 8339 mg347.5%

Total Carbohydrates 245 g81.5%

Dietary Fiber 37.1 g148.2%

Sugars 25.7 g

Protein 239 g477.8%

Vitamin A 93.9% Vitamin C 151.5%

Calcium 38.8% Iron 106.9%

*Based on a 2000 Calorie diet

Mexican Stew Recipe