Tex-Mex Stew

• 1 1/2 pounds lean ground beef
• 1 cup frozen chopped sweet green and red peppers
• 1 (15 1/2-ounce) can black beans, drained and rinsed
• 1 (11-ounce) can corn nibblets, drained
• 1 (4 1/4-ounce) jar diced green chiles
• 1 packet onion soup mix
• 2 1/4 cups water
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 cup water
• 2 tablespoons all-purpose flour

1. Brown beef in a 5 to 6 quart deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces.
2. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne.
3. Simmer, covered, 10 minutes.
4. Stir 1/4 cup water into flour in small cup until smooth.
5. Stir into stew; cook until thickened, about 1 minute.

lean ground beef, red peppers, black beans, corn nibblets, green chiles, onion soup, water, ground cumin, salt, oregano, cayenne pepper, water, flour

Taken from www.foodnetwork.com/recipes/tex-mex-stew-recipe.html (may not work)