8 servings
2 pounds lean ground beef
1½ cups chopped onions
1 can (28 oz) diced tomatoes, undrained
1 package (16 oz) frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 cup picante sauce
¾ cup water
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
½ cup shredded cheddar cheese
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Garnish with cheese.
Reheating Instructions: Defrost in refrigerator for 24 – 48 hours. Heat on the stove over medium heat until it is warmed through. Sprinkle with cheese. Serve with cornbread.
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