Taco Stew

Cindy Klingensmith


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


★★★★★ 3 votes

15 Min
1 Hr
Stove Top


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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

How to Make Taco Stew


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

Printable Recipe Card

About Taco Stew

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

Show 2 Comments & Reviews

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