taco stewp
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
No matter what you call this recipe - stew, stewp, soup - it's a delicious meal. Meat and onions cook down and provide a nice base for flavor. There's something about the combination of ranch seasoning and taco seasoning that is so good. Rotel tomatoes add a little heat, while an assortment of beans adds heartiness. We enjoyed the pops of sweetness from the corn. Get creative with the toppings and add whatever you like to add to tacos. This recipe reminds us of a simple taco soup and is a great meal any night of the week.
Ingredients
- 1 pound ground chuck
- 1 medium red onion, chopped
- 1 can beef broth (14.5 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can Rotel tomatoes (10 oz)
- 1 package taco seasoning mix (1.25 oz)
- 1 package ranch style dressing mix (1 oz)
- 1 can black beans, undrained (15 oz)
- 1 can kidney beans, undrained (16 oz)
- 1 cup frozen corn
- - tortilla chips, optional
- - sour cream, optional
- - shredded cheese, optional
- - diced tomatoes, optional
How To Make taco stewp
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Step 1Brown ground chuck and onion in a 5-quart Dutch oven. Drain the grease if necessary. -
Step 2Add the beef broth, diced tomatoes, Rotel tomatoes, taco seasoning, and ranch seasoning. Stir until combined.
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Step 3Add both cans of beans and corn.
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Step 4Heat to a boil, then reduce heat to a simmer. Simmer for 45 - 60 minutes. Stirring occasionally.
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Step 5Garnish with any combination of the optional ingredients.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
