Southwest Beef Stew

• 2 pounds lean ground beef (90% lean)
• 1-1/2 cups chopped onions
• 1 can (28 ounces) diced tomatoes, undrained
• 1 package (16 ounces) frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup picante sauce
• 3/4 cup water
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

lean ground beef, onions, tomatoes, frozen corn, black beans, picante sauce, water, ground cumin, salt, garlic, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/southwest-beef-stew/ (may not work)