I floured and browned the stew meat just as you would for stew so the flour would thicken it. Added water just to cover meat, dumped in a can of tomatoes, and seasoned it with taco seasoning and some dry salsa mix. Onions are essential, but I forgot to add them! I simmered it for several hours. The meat was plenty tender. I would have liked the sauce to be a bit more enchilada-y, but the pantry was limited.
We slopped it on a whole-wheat tortilla with corn, cheese, and sour cream. Black beans would have been yummy also, but I was out. So now you have one more option for stew meat.
No comments:
Post a Comment