Tex-Mex Stew

Ingredients

• 15.5 ounce black beans drained and rinsed canned
• 0.3 teaspoon cayenne pepper 
• 11 ounce corn nibblets drained canned
• 2 tablespoons flour all-purpose
• 4.3 ounce chiles diced green
• 1 tablespoon ground cumin 
• 1.5 pounds ground beef lean
• 1 packet onion soup mix 
• 0.5 teaspoon oregano dried
• 1 cup pasilla peppers sweet green red frozen chopped
• 0.5 teaspoon salt 
• 0.3 cup water 
• 2.3 cups water 

Equipment

• pot
• wooden spoon

Directions

1. Brown beef in a 5 to 6 quart 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.