Ingredients
2 pounds lean ground beef (90% lean)1 large onion, chopped1 cup water, divided1 can (28 ounces) diced tomatoes, undrained1 package (16 ounces) frozen corn3 medium potatoes, peeled and cubed1 cup salsa1 teaspoon salt, optional1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon pepper2 tablespoons all-purpose flour
Preparation
In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.
Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
