Mexican Corn Stew Recipe

Mexican Recipes To-Go

Mexican Stew Recipes

Ingredients:

15 oz kidney beans canned
1/4 cup barley, dry
1 tbsp olive oil
2 cup onion chopped
3 tbsp garlic clove minced
1 lb carrots package
3 each celery, 1 stalk
7 cup vegetable broth canned
2 each pepper red
3 1/2 cup corn,frozen
2 tsp cumin seed, ground
2 tsp coriander, ground
1/2 tsp cayenne pepper
5 oz tortilla chips
3 tbsp parsley dried
1 each fresh jalapenos
16 oz tomato canned

Instructions:

Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.

Servings: 4

:: TOP ::

Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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