Cha-Cha Mexican Stew
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For meat-eaters, feel free to add a few chunks of cooked lean meat, such as pork tenderloin. Or, you can use extra lean ground beef.
If you decide to make a thicker version of this recipe, you can do such by using less broth. You can then use the stew as a filling for all sorts of wonderful things - such as wrapping it into a flour tortilla.
15 ounce can of drained kidney beans
15 ounce can of drained whole corn
15 ounce can of Mexican style chopped/diced tomatoes
15 ounce can of Chicken Broth
OR Vegetable Stock
One small diced onion
One-forth 'bunch' of cilantro, chopped
1 Tablespoon of Olive Oil
1 Package of Taco Seasoning (mild or hot)
Serve with a few crushed corn chips and grated cheese if desired, but be certain to account for additional calories. Rice also makes a fantastic addition to this tasty Mexican stew.
A Spanish version can be purchased at your market. Uncle Ben's is quite good and requires only thirty seconds to prepare - although it's a bit pricey these days.
For a cheaper and still-delicious Spanish rice, Knorr is difficult to beat. It costs about half as much as the Uncle Ben's and is quite delicious.
The only thing is that it requires a considerable amount of cooking time in comparison - but it's well worth the effort and you'll save money in the process.
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