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Taco Stew

Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. —Suzanne Francis, Marysville, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)

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

  • In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain.
  • 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 each serving with tortilla chips.
  • Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little 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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Reviews

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Average Rating:
  • sdipiazza
    Dec 3, 2020

    Sounds just like chili to me.

  • cat
    Nov 30, 2020

    what makes this any different than chili? black beans instead of kidney beans?

  • NisieW
    May 12, 2020

    YUM?? This has become my new dish to take to neighbors, etc. we LOVED it!

  • Debbie
    May 12, 2020

    No comment left

  • Martha
    Nov 24, 2019

    This turned out really good. Husband and son really liked it. Topped it with cheese and a little sour cream and don't forget a few crushed up corn tortillas. For a fast throw together on a cool Saturday night it was good. I did use fire roasted rol tel tomatoes and accidental opened sweet canned corn.

  • pammy54
    Nov 23, 2019

    This is a great base recipe, and I'm saying that because I think I kind of changed it quite a bit to suit our liking. Instead of the chili powder, I used a packet of taco seasoning. Like another commenter, I exchanged one can of the black beans for a can of pintos, since I only had one can of each. I also added 1/2 C. of chopped sweet onion, and a small jalapeno, diced and seeded. I'm supposed to be watching my sodium levels, but I was okay with using the packet of taco seasoning because I used low-sodium beans and low-sodium tomatoes. Topped it with a little grated cheese, and some slices of avocado, along with the chips. Quite delicious! ??

  • Darlene
    Nov 23, 2019

    I like the concept. I would add aromatics such as onions, green, red and/or jalapenos and garlic, along with adding onion and garlic powder for more flavor. Of course, salt and pepper to taste too.

  • cynandtom
    Jan 30, 2019

    Quick, easy and delicious! The only change I made was replacing one can of black beans with kidney beans.

  • dawnd63
    Sep 26, 2018

    No comment left

  • janet664
    Jul 25, 2018

    No comment left