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Carb Smart Tex-Mex Beef Stew
Quick
Under 50g of Carbs
Carb Smart Tex-Mex Beef Stew

with Tortilla Crumble, Feta and Sour Cream

5 min
Difficulty: 1/3

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground beef • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Soup-stew
Quick
Under 50g of Carbs
Winter-warmers
Ingredients
Ground Beef

Ground Beef

250 g

Tortilla Chips

Tortilla Chips

42.5 g

Corn Kernels

Corn Kernels

113 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Yellow Onion

Yellow Onion

0.5 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Tomato Sauce Base

Tomato Sauce Base

4 tbsp

Chipotle Sauce

Chipotle Sauce

2 tbsp

Beef Stock Powder

Beef Stock Powder

7.5 g

Sour Cream

Sour Cream

43 mL

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).

2
Cook veggies

  • Heat a large pot over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, onions and corn. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender-crisp and golden.
  • Transfer veggies to a plate.

3
Start stew

  • Reheat the same pot over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Add veggies, Tex-Mex paste, chipotle sauce, beef stock powder and tomato sauce base. Stir to combine.

4
Finish stew and prep chips

  • To the pot, add 1 1/2 cups (2 1/2 cups) water. Bring to a simmer over high. Reduce heat to medium. Cook for 4-7 min, stirring occasionally, until veggies are tender and stew has thickened slightly. (TIP: If you prefer a brothier consistency, add water, 1-2 tbsp at a time.)
  • Meanwhile, open one corner of tortilla chip packet. Using hands or a pot, crush chips until they are 1/2-inch pieces.

5
Finish and serve

  • Season stew with salt and pepper.
  • Divide stew between bowls.
  • Top with half the crushed tortilla chips (use all for 4 servings).
  • Dollop sour cream over top.
  • Sprinkle feta over top.

Nutrition per serving

710

kcal

Calories

45

g

Fat

14

g

Saturated Fat

47

g

Carbohydrate

16

g

Sugar

5

g

Dietary Fiber

33

g

Protein

110

mg

Cholesterol

1570

mg

Sodium

1

g

Trans Fat

1150

mg

Potassium

150

mg

Calcium

3.5

mg

Iron

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