Desert Stew
A hearty, flavorful stew wrapped in tortillas topped with cheese and chili, perfect for cozy gatherings and satisfying comfort food lovers seeking bold tastes.
Ingredients
- 1 can stew ⓘ
- 1 can green beans ⓘ
- 1 can new potatoes ⓘ
- a dash of Tabasco ⓘ
- a dash of steak sauce ⓘ
- leftovers ⓘ
- 1 lb. lean sirloin steak ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 (16 oz.) can pinto beans ⓘ
- 3 c. peeled and chopped tomatoes ⓘ
- 1 1/2 c. chopped onion
- 2 Tbsp. Worcestershire sauce
- 2 c. chopped green chilies ⓘ
- 6 flour tortillas ⓘ
- 2 c. shredded white Cheddar or Monterey Jack cheese ⓘ
Instructions
- Brown the diced or ground sirloin steak in vegetable oil in a large saucepan.
- Stir in the can of beans, 1 cup chopped tomatoes, 1 cup chopped onion, and Worcestershire sauce.
- Cook, stirring occasionally, for 10 minutes.
- Meanwhile, bring the remaining chopped tomatoes, chopped onion, and green chilies to a boil in a small saucepan.
- Reduce heat and simmer for 5 minutes.
- Divide the meat mixture evenly among the tortillas, fold them envelope style, and place in a lightly greased baking dish.
- Top the tortillas with the cooked chili mixture and shredded cheese.
- Bake in a preheated 400°F oven until browned, about 8 to 10 minutes.
- Divide lettuce and remaining tomatoes among 6 large plates.
- Top with the baked tortillas.
Nutrition & Diet Analysis (per serving)
535
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).