Description
Discover the creamy delight that transforms dinner into a fiesta!
Ingredients
Scale
- 2 lbs beef stew meat
- 1 cup diced jalapeños (fresh or pickled)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup beef broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the beef stew meat, diced jalapeños, cream of chicken soup, beef broth, onion, garlic, cumin, salt, and pepper.
- Transfer the mixture to the crockpot and cook on low for 6-8 hours or until the beef is tender.
- About 30 minutes before serving, stir in the softened cream cheese and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with additional jalapeños or cheese if desired.
Notes
- For a spicier stew, use more jalapeños or add some cayenne pepper.
- This stew pairs well with crusty bread or over rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: main dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg