Pork and Beans Stew Recipe
- 3 pounds ground beef
- 1 cup chopped onion
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2-2/3 cups water
- 2 envelopes taco seasoning
- 2 cups each diced carrots and celery
- 2 cups cubed potatoes
- 1 can (28 ounces) pork and beans, undrained
- Salt and pepper to taste
- In a skillet, cook beef and onion over medium heat until no longer pink.
- Meanwhile, in a Dutch oven, bring the soup, water and taco seasoning to a boil. Add vegetables and return to a boil.
- Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain beef; add to stew. Simmer, uncovered, for 5 minutes. Stir in pork and beans; heat through. Add salt and pepper. Yield: 12 servings (3 quarts).
Originally published as Pork and Beans Stew in Taste of Home Ground Beef Cookbook 1999, p152
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