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Southwest Stew Recipe
Southwest Stew Recipe photo by Taste of Home

Southwest Stew Recipe

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Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 pounds ground beef
  • 1-1/2 cups diced onion
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup picante sauce, mild, medium or hot
  • 3/4 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Shredded cheddar cheese, optional


  1. In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired. Yield: 8 servings.
Originally published as Southwest Stew in Country October/November 1990, p49

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Reviewed Nov. 9, 2014

"This recipe is one of our favorites. We make it often using different kinds of beans."

Reviewed Jan. 20, 2010

"I will definitely make this again because it's so easy and all my family loved it."

Reviewed Jan. 16, 2008

"I thought this was a little bland, so I had to add some salt, fresh ground pepper, and Tobasco sauce. Maybe next time I'll use a hotter picante sauce. I didn't add the potatoes, but I can see how that would improve the taste."

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