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Southwest Stew


  • 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.

Nutrition Facts


Average Rating: 5
  • canns
    Nov 9, 2014

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

  • Isolda
    Jan 20, 2010

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

  • FarSideMan43
    Dec 31, 1969

    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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