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Taco Stew

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (2 quarts)

The ingredients are simple, but together they make this awesome stew. If you want to a little added crunch, crush a few tortilla chips on top of each bowl. —Suzanne Francis, Marysville, Washington
Taco Stew Recipe photo by Taste of Home

Ingredients

  • 1 pound ground beef
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chiles
  • 1 can (15 ounces) tomato sauce
  • 1-1/2 cups frozen corn (about 7 ounces)
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Crushed tortilla chips, optional

Directions

  1. In a large saucepan, cook beef over medium heat until no longer pink, 6-8 minutes; cruel beef; drain.
  2. Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top individual servings with tortilla chips.

Can you freeze Taco Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, add water if necessary.

Nutrition Facts

1-1/3 cups (calculated without tortilla chips): 313 calories, 10g fat (3g saturated fat), 47mg cholesterol, 1041mg sodium, 35g carbohydrate (3g sugars, 9g fiber), 23g protein.

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