Taco Stew

Cindy Klingensmith

By
@ckling

I came up with this version when I didn't have all the ingredients for another recipe. You can only adjust a recipe so much before it becomes a new recipe. You can add another can of broth if this is too thick to make it more of a soup consistency.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I can honestly say I've never had a "stewp" before... and it turns out I like them! This cross between a stew and a soup has just the right amount of spices for my taste. I am a huge fan of Mexican food (and stewps, apparently) so give this two thumbs up!

Ingredients

1 lb
ground chuck
1 medium
red onion, chopped
14 1/2 oz. can(s)
diced tomatoes
10 oz. can(s)
Rotel tomatoes
14 1/2 oz. can(s)
beef broth
15 oz. can(s)
black beans, undrained
16 oz. can(s)
kidney beans, undrained
1 1/4 oz. pkg
taco seasoning mix
1 oz. pkg
ranch style dressing mix
1/2 of a 1 lb
bag of frozen corn
tortilla chips, optional
sour cream, optional
shredded cheese, optional
diced tomatoes, optional

Directions Step-By-Step

1
Brown ground chuck and onion in a 5 quart Dutch oven.
2
Drain if necessary.
3
Add the rest of the ingredients.
4
Heat to boiling, then reduce heat to simmer.
5
Simmer for 45-60 minutes. Stirring occasionally.
6
Garnish with any combination of the optional ingredients.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy