TACO STEW

Taco Stew image

I can honestly say I've never had a "stewp" before... and it turns out I like them! This cross between a stew and a soup has just the right amount of spices for my taste. I am a huge fan of Mexican food (and stewps, apparently) so give this two thumbs up!

Provided by Cindy Klingensmith

Time 1h15m

Number Of Ingredients 14

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Ingredients

1 lb ground chuck
1 medium red onion, chopped
14 1/2 oz. can(s) diced tomatoes
10 oz. can(s) Rotel tomatoes
14 1/2 oz. can(s) beef broth
15 oz. can(s) black beans, undrained
16 oz. can(s) kidney beans, undrained
1 1/4 oz. pkg taco seasoning mix
1 oz. pkg ranch style dressing mix
1/2 of a 1 lb bag of frozen corn
tortilla chips, optional
sour cream, optional
shredded cheese, optional
diced tomatoes, optional

Steps:

1. Brown ground chuck and onion in a 5 quart Dutch oven.
2. Drain if necessary.
3. Add the rest of the ingredients.
4. Heat to boiling, then reduce heat to simmer.
5. Simmer for 45-60 minutes. Stirring occasionally.
6. Garnish with any combination of the optional ingredients.

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