Taco Stew

Name: Taco Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2 quarts).
Ingredients: 1 pound ground beef; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cans (10 ounces each) diced tomatoes and green chiles; 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

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

Ingredients

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

Nutrition 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.

Reviews

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Average Rating:

NisieW

May 12, 2020

YUM?? This has become my new dish to take to neighbors, etc. we LOVED it!
Martha

Nov 24, 2019

This turned out really good. Husband and son really liked it. Topped it with cheese and a little sour cream and don't forget a few crushed up corn tortillas. For a fast throw together on a cool Saturday night it was good. I did use fire roasted rol tel tomatoes and accidental opened sweet canned corn.
pammy54

Nov 23, 2019

This is a great base recipe, and I'm saying that because I think I kind of changed it quite a bit to suit our liking. Instead of the chili powder, I used a packet of taco seasoning. Like another commenter, I exchanged one can of the black beans for a can of pintos, since I only had one can of each. I also added 1/2 C. of chopped sweet onion, and a small jalapeno, diced and seeded. I'm supposed to be watching my sodium levels, but I was okay with using the packet of taco seasoning because I used low-sodium beans and low-sodium tomatoes. Topped it with a little grated cheese, and some slices of avocado, along with the chips. Quite delicious! ??
Darlene

Nov 23, 2019

I like the concept. I would add aromatics such as onions, green, red and/or jalapenos and garlic, along with adding onion and garlic powder for more flavor. Of course, salt and pepper to taste too.
cynandtom

Jan 30, 2019

Quick, easy and delicious! The only change I made was replacing one can of black beans with kidney beans.
mkaskela

Jun 12, 2015

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

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

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

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!