Sunday Suppers

14 Mar

A couple weeks ago I made my mom’s famous “Cowboy Stew” and despite our nice warm weather outside, I am craving it again tonight! This stew is so incredibly easy to prepare (perhaps that explains the hankering…I’m looking for expediency this evening), is loved by all, can feed plenty and is great as leftovers for lunch!

I am not entirely sure where or how my mom came up with this spicy recipe (knowing her she came up with it on her own) but it was a staple in her household when growing up and I am making it a staple in mine.


  • 1 lb ground beef
  • 1  15 oz can of sliced, stewed tomatoes
  • 1  15 oz can of whole kernel corn or golden hominy, drained
  • 1  12 oz can of red enchilada sauce
  • 2  15 oz cans of S&W chili beans
  • Sharp cheddar cheese, grated
  • Salt and pepper for seasoning
  • Corn bread mix


Begin by combining stewed tomatoes, corn/hominy (whichever you prefer), red enchilada sauce and the chili beans in a large pot over medium heat. While cooking, begin to brown the ground beef. Once browned, drain off the fat and season with salt and pepper to taste. Add ground beef to stew and cook on low heat for 30-35 minutes.

Prepare a sweet cornbread to accompany the stew. I like the very convenient Marie Callender’s Low Fat Original Cornbread Mix . Just add water, mix and cook for 30 minutes at 375 degrees. Ready just in time for the Cowboy Stew!

Serve Cowboy Stew with freshly grated, sharp cheddar cheese and a slice of warm cornbread, serves 6. Enjoy!


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