Beetroot Salsa Beef StewWhat you'll need:
1½ lb. lean ground beef
1 large onion
3 tbsp. chili powder
1 tbsp. olive oil
1 jar Casa De Jorge's Australian Beet Root Salsa
1 can chicken broth (1 3/4 cups)
1 can no-salt-added black beans
1 can no-salt-added whole-kernel corn
1 can diced tomatoes in puree
½ c. loosely packed fresh cilantro leavesDirections:
Heat nonstick 12-inch skillet over medium-high heat until very hot but not smoking. Add ground beef and half of onion and cook 8 minutes or until liquid evaporates and beef is browned, stirring occasionally to break up beef. Stir in chili powder and cook 2 minutes.
Meanwhile, in 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrot and remaining onion, and cook 5 minutes or until golden, stirring occasionally. Stir in salsa, broth, beans, corn, and tomatoes with their juice; cook 5 minutes, stirring occasionally.
Stir beef mixture into bean mixture; heat through. Sprinkle with cilantro to serve.