Southern Stew

Discussion in 'The Refreshment Lounge' started by Blake Bowden, Dec 5, 2009.

  1. Blake Bowden

    Blake Bowden Administrator Staff Member

    Southern Stew


    • 2 pounds ground beef
    • 1 1/2 cups diced onion
    • 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
    • 1 (15 ounce) can pinto beans, rinsed and drained
    • 1 (16 ounce) can whole kernel corn, drained
    • 1 cup picante sauce
    • 3/4 cup water
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • salt to taste
    • Shredded Cheddar cheese


    1. In skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese, if desired.
  2. ljlinson1206

    ljlinson1206 Premium Member Premium Member

    I know what we're having thursday night at lodge. Thanks Blake. I don't know where you get these from but please keep them coming.
  3. drapetomaniac

    drapetomaniac Premium Member Premium Member

    We seemed to have something like this as the last Scottish Rite stated meeting (Austin).

    They called it Taco Stew and had it so you could add diced onions, cheese, jalepeños or sour cream to your bowl. Of course they had Fritos on the side.

    I didn't expect much from it, but I scarfed it down and was extremely happy and full.

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