Taco Stew Recipe
Taco Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a large saucepan, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
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.
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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTaco Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mkaskela User ID: 6061564 227834
Reviewed Jun. 12, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

Loading Image