Santa Fe Stew Ole

1 tbsp. oil
1½ lbs. beef stew meat, cut into small bite-size pieces
1 28oz. can stewed tomatoes, undrained
2 medium carrots, sliced into ¼” pieces
1 medium onion, chopped
1 pkg. Lawry’s® Taco Spices & Seasonings
2 tbsp. diced green chiles
½ tsp. seasoned salt
¼ cup water
2 tbsp. flour
1 15oz. pinto beans, drained

In Dutch oven, heat oil; brown stew meat. Add tomatoes, carrots, onion, Spices
and Seasonings, green chiles and salt; blend well. Bring to a boil;
reduce heat, cover and simmer 40 minutes.

In small bowl, combine water and flour; blend well. Add to stew mixture. Add
pinto beans and simmer an additional 15 minutes. Serve with cornbread.

Makes 4 servings