In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.
Ingredients:
1 tablespoon vegetable oil
1 1/2 lbs beef stew meat, cut into bite size pieces
1 (28 ounce) cans stewed tomatoes
2 medium carrots, cut into 1/4 inch slices
1 medium onions, coarsely chopped
1 (1 ounce) package taco seasoning mix
2 tablespoons dried green chilies
1/2 teaspoon Lawry's Seasoned Salt ( or any brand you have)
1/4 cup water
2 tablespoons all-purpose flour
1 (15 ounce) cans pinto beans, drained
Steps/Methods:
In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.
