Taco Stew Recipe
Taco Stew Recipe photo by Taste of Home
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Taco Stew Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 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

Nutritional 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.


  1. In a large saucepan, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; 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 each serving with tortilla chips.
  3. 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. Yield: 6 servings.
Originally published as Taco Stew in Simple & Delicious February/March 2015

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mkaskela User ID: 6061564 227834
Reviewed Jun. 12, 2015

"Very bland, but it was simple and the kids liked it."

Brwneydgirl User ID: 7493495 222073
Reviewed Mar. 5, 2015

"We found this to be very bland. Had to add all kinds of spices and salt for some flavor. A packet of taco seasoning would really help, unfortunately I didn't have any. I have another recipe for taco soup, I think I'll stick to it."

ncpdoug User ID: 5876340 218531
Reviewed Jan. 21, 2015

"Tried this tonight, added 1/2 chopped sweet onion and reduced the Chili Powder to 1/2 Teaspoons. (2 teaspoons chili powder is too overpowering, in my opinion) It was great! Served with Cornbread."

MyLittleChickadees User ID: 3556835 217231
Reviewed Jan. 8, 2015

"Very simple and very delicious! I served it with a side of warm cornbread muffins and honey, and my family loved it. Definitely a keeper!"

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