Teresa *G*


This southwest style stew is a great on a cold winter day and is a delicious alternative to chili. It can be made in a large slow-cooker or on the stove in a large stockpot. It is very easy to make and serves a crowd. Great for game day!

★★★★★ 4 votes
A crowd
30 Min
3 Hr
Slow Cooker Crock Pot


1 1/2 lb
ground beef
1 lb
ground pork
1 large
onion, diced
2 can(s)
whole tomatoes, (14.5 oz. cans) cut up in can with kitchen shears
1 can(s)
Rotel (tomatoes with green chilies)
1/2 jar(s)
fire roasted red peppers, chopped (1 cup)
1 can(s)
corn, whole kernel
2 pkg
taco seasoning mix
1 pkg
ranch dressing mix
1 can(s)
black beans
1 can(s)
light red kidney beans, red beans or pinto beans
garnishes (sour cream, cheese, chives, tortilla chips, corn chips, sliced jalapenos, sliced black olives, sliced green onions)


1In a large skillet, brown ground beef, pork and onions; drain well.
2Pour cooked meat into large slow cooker or large stock pot.
3Add all ingredients except beans, stir well to combine.
4Add beans, including the liquid from the cans; stir well.
5For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
6Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
7Refrigerate or freeze leftovers.

About this Recipe

Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy