Real Recipes From Real Home Cooks ®

south by southwest stew

★★★★★ 4
a recipe by
Teresa G.
Here, KY

This southwest style stew is a great on a cold winter day and is a delicious alternative to chili. It can be made in a large slow-cooker or on the stove in a large stockpot. It is very easy to make and serves a crowd. Great for game day!

★★★★★ 4
serves A crowd
prep time 30 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For south by southwest stew

  • 1 1/2 lb
    ground beef
  • 1 lb
    ground pork
  • 1 lg
    onion, diced
  • 2 can
    whole tomatoes, (14.5 oz. cans) cut up in can with kitchen shears
  • 1 can
    Rotel (tomatoes with green chilies)
  • 1/2 jar
    fire roasted red peppers, chopped (1 cup)
  • 1 can
    corn, whole kernel
  • 2 pkg
    taco seasoning mix
  • 1 pkg
    ranch dressing mix
  • 1 can
    black beans
  • 1 can
    light red kidney beans, red beans or pinto beans
  • garnishes (sour cream, cheese, chives, tortilla chips, corn chips, sliced jalapenos, sliced black olives, sliced green onions)

How To Make south by southwest stew

  • 1
    In a large skillet, brown ground beef, pork and onions; drain well.
  • 2
    Pour cooked meat into large slow cooker or large stock pot.
  • 3
    Add all ingredients except beans, stir well to combine.
  • 4
    Add beans, including the liquid from the cans; stir well.
  • 5
    For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
  • 6
    Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
  • 7
    Refrigerate or freeze leftovers.