Southwest Beef and Noodles



Serves 4 (2 1/3 cup beef mixture and ½ cup noodles per
​​Per Serving


  • 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

  • Cooking spray


  1. Using cooking spray, lightly coat a 4-quart slow cooker/crockpot.

  2. In a small bowl, add water, 3 tablespoons flour, garlic, Chile powder, cumin and salt and set it aside

  3. Using a large plastic bag, combine southwest chipotle seasoning and remaining 1/3 cup flour.

  4. Add in beef cubes, seal bag and shake, coating the beef.

  5. In a large non-stick skillet, heat oil over medium high heat.

  6. Add in the beef cubes and onions, reserving any remaining flour mixture.

  7. Stirring frequently, cook for 8-10 minutes until the meat is brown, then put into crockpot/slow cooker.

  8. Add tomatoes, green chilies both with their liquid and now add reserved flour mixture.

  9. Cook on low, covered for 6-8 hours or high for 4 hours. Cook until tender.

  10. Shortly before serving, prepare the noodles following the directions on package, then add the all-purpose blend seasoning. Using a colander, drain well.

  11. Add parmesan cheese.​