Tex-Mex Stew

I found this recipe in Parent's Magazine and thought it looked very similar to my Cowboy Skillet recipe, which everyone in my family loves, so I thought I'd give it a try. It also looked like a pretty easy recipe for a weeknight meal.

• 1 1/2 pounds lean ground beef
• 1 cup frozen chopped sweet green and red peppers
• 1 can (15.5 ounces) black beans, drained and rinsed (or make up your own)
• 1 can (11 ounces) corn nibblets, drained (I prefer to use frozen corn)
• 1 jar (4.25 ounces) diced green chiles
• 1 packet onion soup mix
• 2 1/4 cups water
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour

Directions

1. Brown beef in 5- to 6-quart large, deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces.
2. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.