Taco Stew

1
Cindy Klingensmith

By
@ckling

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 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

Step-by-Step

  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.

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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