taco stew
(3 ratings)
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
@kitchencrew
(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For taco stew
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1 lbground chuck
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1 mdred onion, chopped
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14 1/2 oz. candiced tomatoes
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10 oz. canRotel tomatoes
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14 1/2 oz. canbeef broth
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15 oz. canblack beans, undrained
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16 oz. cankidney 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
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1Brown ground chuck and onion in a 5 quart Dutch oven.
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2Drain if necessary.
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3Add the rest of the ingredients.
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4Heat to boiling, then reduce heat to simmer.
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5Simmer for 45-60 minutes. Stirring occasionally.
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6Garnish with any combination of the optional ingredients.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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