Smoky Tex-Mex Stew - 33 net carbs

Serving Size : 6

1 1/2 lb lean beef chunks for stew
1 cup bottled salsa and barbecue sauce
1 (1.25 oz) packet reduced-sodium taco seasoning mix
2 cups frozen corn kernels
1 can chickpeas, rinsed
1 can black beans, rinsed
1/2 cup chopped fresh cilantro

Mix all ingredients except beans and cilantro in a 3-qt or larger
slow-cooker. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours
until beef is very tender. Stir in beans and cilantro. Cover; let stand
5 minutes for beans to heat through. Drained canned corn can be used in
place of frozen.

380 calories, 31g protein, 40g carbohydrates, 7g fiber, 11g fat, 74mg
cholesterol, 1,477mg sodium

Source:"Woman's Day"

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Per Serving (excluding unknown items): 63 Calories; trace Fat (5.3%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Other
Carbohydrates.


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