Lunch: Mexican Beef Stew Recipe

Ingredients

4 medium potatoes, peeled and cubed
1 can (16 ounces) fat-free refried beans
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (10 ounces) enchilada sauce
2 cups frozen corn
1 large red onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons chopped pickled jalapeno slices
1 tablespoon lime juice
1 teaspoon ground cumin
Dash crushed red pepper flakes
1 boneless beef chuck roast (3 to 4 pounds)
Sour cream

Instructions

In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker.
Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.

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