In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.
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