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FoodieFit Southwest Beef and Noodles
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Southwest Beef and Noodles
Serves 4 (2 1/3 cup beef mixture and ½ cup noodles per
2 pounds extra-lean beef stew cubes, all visible fat discarded
½ cup water
3 tablespoons all-purpose flour and 1/3 cup all-purpose, divided use
3 medium garlic cloves, minced
1 teaspoon chili powder
¾ teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon salt-free southwest chipotle seasoning blend, other salt-free smoky, spicy seasoning blends, or smoked paprika
2 teaspoons olive oil
¾ cup chopped onion
1 14.5 ounce can no-salt-added diced tomatoes, undrained
1 4-ounce can skinless chopped green chilies, undrained
4 ounce dried whole-wheat noodles or other types of noodles that do not use refined flour.
2 tablespoon shredded or grated Parmesan cheese
1/4 cup snipped fresh cilantro
1 tablespoon finely chopped green onions
Using cooking spray, lightly coat a 4-quart slow cooker/crockpot.
In a small bowl, add water, 3 tablespoons flour, garlic, Chile powder, cumin and salt and set it aside
Using a large plastic bag, combine southwest chipotle seasoning and remaining 1/3 cup flour.
Add in beef cubes, seal bag and shake, coating the beef.
In a large non-stick skillet, heat oil over medium high heat.
Add in the beef cubes and onions, reserving any remaining flour mixture.
Stirring frequently, cook for 8-10 minutes until the meat is brown, then put into crockpot/slow cooker.
Add tomatoes, green chilies both with their liquid and now add reserved flour mixture.
Cook on low, covered for 6-8 hours or high for 4 hours. Cook until tender.
Shortly before serving, prepare the noodles following the directions on package, then add the all-purpose blend seasoning. Using a colander, drain well.
Add parmesan cheese.
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