Real Recipes From Real Home Cooks ®

taco stew

★★★★★ 3
a recipe by
Cindy Klingensmith
Acme, PA

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For taco stew

  • 1 lb
    ground chuck
  • 1 md
    red onion, chopped
  • 14 1/2 oz. can
    diced tomatoes
  • 10 oz. can
    Rotel tomatoes
  • 14 1/2 oz. can
    beef broth
  • 15 oz. can
    black beans, undrained
  • 16 oz. can
    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

How To Make taco stew

  • 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.