Mexican Stew Recipe - Low Carb & Healthy
Low carb recipe for Mexican Stew which belongs to the Beef recipe category.
- 2 pounds (910 g) beef stew meat, cut into 1-inch (2.5-cm) cubes
- 1 can (14 ounces, or 410 g) tomatoes with green chiles
- cup (80 g) sliced onion
- 1 teaspoon chili powder
- 1 envelope (1 ounces, or 35 g) Taco Seasoning mix
- 1 can (15 ounces, or 425 g) black soybeans
- cup (65 g) sour cream
Put the beef, tomatoes, onion, and chili powder in a slow cooker.
Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.
Stir in the taco seasoning and soybeans.
Re-cover the slow cooker, turn it to high, and let it cook for another 20 minutes.
Place a dollop of sour cream on each serving.
6 generous servings, and it could even serve 8
Each with 46 g protein, 12 g carbohydrate, 5 g dietary fiber, 7 g usable carbs.