Taco Stew
Submitted by spider1123
Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.
YIELD
6 servingsPREP
45 minCOOK
45 minREADY
90 minThis is what happens when taco night and soup night collide, and honestly, they should meet up more often.
Ground beef and onion brown in the pot, then everything else gets dumped in: condensed tomato soup, canned corn, pinto beans in chili sauce, taco seasoning, and a cup of water.
Forty-five minutes of uncovered simmering reduces it down to a thick, scoopable stew that’s somewhere between chili and taco filling in the best way.
Ladle it into bowls, crush some tortilla chips on top, and blanket everything with shredded Monterey Jack that melts right into the heat.
Kitchen Tips
- Don’t drain the corn or beans. The liquid from the cans adds body and flavor to the stew. Keep it all in there.
- Simmer uncovered. That’s how the stew thickens. If you cover the pot, you’ll end up with taco soup instead of taco stew.
- Let it get as thick as you want. Forty-five minutes is a guideline. If you like it thicker, keep it going. If you want it soupier, add more water and stop earlier.
Ingredients
Directions
In a large saucepan cook and stir ground beef and onion over medium heat until meat is browned; drain off fat.
Stir in soup, corn, beans, undrained tomatoes, seasoning mix and water.
Bring to a boil; reduce heat.
Simmer uncovered about 45 minutes or to desired consistency.
Serve with tortilla chips and cheese.
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