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Southwest Stew

 Southwest Stew
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.