Taco Stew
By
Cindy Klingensmith
@ckling
1
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!
Ingredients
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1 lbground chuck
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1 mediumred onion, chopped
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14 1/2 oz. can(s)diced tomatoes
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10 oz. can(s)Rotel tomatoes
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14 1/2 oz. can(s)beef broth
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15 oz. can(s)black beans, undrained
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16 oz. can(s)kidney beans, undrained
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1 1/4 oz. pkgtaco seasoning mix
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1 oz. pkgranch style dressing mix
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1/2 of a 1 lbbag of frozen corn
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·tortilla chips, optional
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·sour cream, optional
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·shredded cheese, optional
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·diced tomatoes, optional
How to Make Taco Stew
- Brown ground chuck and onion in a 5 quart Dutch oven.
- Drain if necessary.
- Add the rest of the ingredients.
- Heat to boiling, then reduce heat to simmer.
- Simmer for 45-60 minutes. Stirring occasionally.
- Garnish with any combination of the optional ingredients.
