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Carb-Smart Tex-Mex Beef Stew with Sour Cream and Tortilla Crumble Recipe

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4.3 from 9 reviews

This Carb Smart Tex-Mex Beef Stew is a quick and flavorful dish featuring ground beef, sweet bell peppers, corn, and a blend of Tex-Mex and chipotle sauces. It's topped with crumbled feta, sour cream, and crunchy tortilla chips for an exciting texture contrast. Ready in just 30 minutes, this comforting stew is perfect for a satisfying low-carb meal.

Ingredients

Main Ingredients

  • 250 g Ground Beef
  • 1 unit Sweet Bell Pepper
  • 113 g Corn Kernels
  • ½ unit Yellow Onion
  • 42.5 g Tortilla Chips
  • ¼ cup Feta Cheese, crumbled
  • 1 unit Sour Cream

Sauces and Seasonings

  • 1 tbsp Tex-Mex Paste
  • 2 tbsp Chipotle Sauce
  • 4 tbsp Tomato Sauce Base
  • 1 tbsp Beef Stock Powder
  • 1 tbsp Oil
  • 0.13 tsp Salt
  • 0.13 tsp Pepper

Instructions

  1. Prepare Vegetables: Core and cut the sweet bell pepper into 1/2-inch pieces. Peel and cut half the yellow onion into 1/2-inch pieces.
  2. Sauté Vegetables: Heat a large pot over medium-high heat. Add 1/2 tablespoon of oil, then add the peppers, onions, and corn kernels. Season with salt and pepper. Cook while stirring often until the vegetables are tender-crisp and golden, about 4-6 minutes. Transfer the cooked vegetables to a plate.
  3. Cook Beef: Reheat the same pot over medium-high heat. Add 1/2 tablespoon of oil, then the ground beef. Season with salt and pepper. Cook, breaking the beef into smaller pieces, until no pink remains, about 4-5 minutes. Carefully drain and discard any excess fat.
  4. Combine Ingredients: Return the cooked vegetables to the pot with the beef. Add Tex-Mex paste, chipotle sauce, beef stock powder, and tomato sauce base. Stir well to combine all ingredients.
  5. Simmer Stew: Add 1 1/2 cups of water and bring the mixture to a simmer over high heat. Reduce heat to medium and cook, stirring occasionally, until the vegetables are tender and the stew has thickened slightly, about 4-7 minutes. If you prefer a brothier stew, add water 1-2 tablespoons at a time as needed.
  6. Prepare Tortilla Chips: Meanwhile, open a corner of the tortilla chip bag. Using your hands or the pot, crush the chips into approximately 1/2-inch pieces.
  7. Serve: Season the stew to taste with additional salt and pepper. Divide the stew between bowls, then top each with half of the crushed tortilla chips. Add a dollop of sour cream on top and sprinkle crumbled feta cheese over everything before serving.

Notes

  • You can adjust the thickness of the stew by adding more or less water during simmering.
  • For a spicier stew, increase the amount of chipotle sauce or add a pinch of chili flakes.
  • Use low-fat sour cream for a lighter option without sacrificing creaminess.
  • Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve with a fresh side salad for added fiber and nutrients.

Find it online: https://glowcooks.com/carb-smart-tex-mex-beef-stew-with-sour-cream-and-tortilla-crumble-recipe/