Wednesday, February 24, 2010

Mexican Beef Stew with Tortilla Dumplings

1 lb.  ground chuck
1/2  t. beef-flavored bouillon granules
1 t. ground cumin
1 t. minced fresh cilantro
1/2 t. pepper
1/2 t. dried whole oregano
1/2 t. dried whole basil
2 ( 4-oz) can chopped green chiles, drained
2 1/2 c. water
2 1/2 c. spicy hot vegetable juice cocktail
3 ( 6-in) flour tortillas, cut into 1-inch pieces

Cook ground chuck in a large Dutch oven over medium heat until browned, stirring to crumble.  Drain and pat dry with paper towels.

Wipe pan drippings from the dutch oven with a paper towel.

Return meat to Dutch oven, add remaining ingredients except tortillas.  Bring to a boil; cover, reduce heat and simmer for 1 hour.
Add tortillas, cover and cook an additional 20 minutes or until tortillas resemble dumplings.

YIELD: 6 cups
240 calories per 1 cup serving

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Thyme for Herbs
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