Salsa beef stew


1 1/2 pounds lean ground beef
1 large onion, chopped
3 Tbsp. chili powder
1 Tbsp. olive oil
1 carrot, chopped
1 jar (16 oz.) mild salsa
1 can (14.5 oz.) chicken broth
1 can (15 – 19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 can (14.5 oz.) diced tomatoes in puree
1/2 cup loosely packed fresh cilantro leaves (optional)

Heat a nonstick 12 inch skillet over medium high heat until very hot but not smoking. Add beef and half the onion and cook 8 minutes or until liquid evaporates and beef is browned, seasoning with salt and pepper if desired, stirring occasionally to break up the beef. Stir in chili powder and cook 2 minutes.

Meanwhile, in 5-6 quart Dutch oven, heat oil over medium high heat. Add carrot and remaining onion and cook 5 minutes, or until golden, stirring occasionally. Stir in salsa, broth, beans, corn and tomatoes and their juice; cook 5 minutes, stirring occasionally.

Stir beef mix into bean mix and heat through. Sprinkle with cilantro to serve.