Southwestern Salsa Steak Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 cup frozen whole kernel corn, thawed
• 1 - 1 1/2 teaspoons chili powder
• 1-17 ounce package refrigerated cooked beef tips with gravy ( I just used stew meat)
• 1-16 ounce jar mild or medium thick-and-chunky salsa
• 1-14 - 16 ounce can pinto beans or red beans, rinsed and drained (I did NOT use beans, yuck!)
• 1/4-cup bottled hickory-flavor barbecue sauce
• 1/4-cup sour cream
• Purchased corn muffins or corn bread (optional)
•  
• Directions

  1. In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans, and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes.

  
  

  If you use the stew meat instead of the already cooked beef tips, just cook until stew meat is done.  

   

  2. Top each serving with sour cream. (Definitely recommend using the sour cream)  If desired, serve with corn muffins. Makes 4 servings.
  Nutrition Facts (Southwestern Salsa Steak Chili)

  • Servings Per Recipe 4,
  • Calories 354,
  • Protein (gm) 25,
  • Carbohydrate (gm) 42,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 47,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 7,
  • Sugar, total (gm) 11,
  • Sodium (mg) 1834,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  *****This is super duper yummy!*****