Best Santa Fe Stew Ole Recipes

SANTA FE STEW

Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

DEE'S SANTA FE GREEN CHILE STEW

Dee's Santa Fe Green Chile Stew image

This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

Provided by Miss Annie

Categories Stew

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs pork or 1 1/2 lbs beef, cubed
2 tablespoons flour
4 tablespoons oil
1 cup green chili (frozen; fresh roasted, peeled and chopped; or 1 cup canned...according to your personal heat prefere)
4 potatoes, cubed
2 onions, cubed
2 cloves garlic, minced
2 quarts chicken stock
water (if needed)
1 teaspoon salt
fresh ground pepper

Steps:

Sprinkle the pork with flour to lightly coat.
In a large pot (I use a Dutch oven), brown the meat in oil.
Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
Bring to a boil, lower heat to medium low.
Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
You may cook in a crockpot for 6-8 hours.
Serve with flour tortillas.

Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3

SANTE FE STEW

Sante Fe Stew image

Super Easy!! My aunt made this at a family reunion years ago and I've been making it every since.Note: I am not promoting McCormick or Hidden Valley Ranch, but I have given out this receipe and have been told it doesn't taste the same if you use other brands of taco seasoning and dry ranch mix.

Provided by Michelle R.

Categories Beef Soups

Time 1h5m

Number Of Ingredients 10

Ingredients

2 lb ground beef
1 can(s) kidney beans, undrained
1 can(s) black beans, undrained
1 can(s) rotel, undrained
1 can(s) diced tomatoes, undrained
3 can(s) corn, undrained
1 pkg mccormick taco seasoning
2 pkg hidden valley ranch salad dressing, dry mix
1-2 bag(s) frito corn chips
sour cream

Steps:

1. Brown ground beef and drain. (I use a 6qt dutch oven, so I don't have to dirty more dishes.)
2. Add all other ingredients. No special order. Do not drain any of the canned items.
3. Heat to a slow boil. Simmer on low for 30 minutes.
4. Serve over corn chips and top with a spoonful of sour cream. Mix and Enjoy!

SANTA FE CHICKEN STEW

Santa Fe Chicken Stew image

I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!

Provided by Jheryn

Categories Chicken

Time 3h20m

Yield 9-12 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs chicken, deboned
1 cup red rice (wild or brown if you prefer)
2 (15 ounce) cans corn
2 (15 ounce) cans black beans
1 (10 ounce) can original rotel
3 (15 ounce) cans chicken broth
1 tablespoon minced garlic
1 large onion, diced
1 teaspoon salt
2 (1 1/4 ounce) packages mccormicks enchilada seasoning
1 (1 1/4 ounce) package old el paso taco seasoning

Steps:

In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
Remove chicken from liquid set aside to cool. Save the broth!
Strain the broth to remove residue from boiling process.
Return strained liquid to stock pot and add chicken broth.
Cut chicken into bite sized cubes when cool enough to do so.
Add rice and salt to liquid and bring to a boil.
Reduce heat to simmer and simmer for 15 minutes.
Drain and rinse corn and beans.
Drain Rotel.
Add remaining ingredients and cubed chicken to the liquid.
Mix together until seasoning packages are well mixed into the broth.
Simmer for about 3 hours or until rice is tender.
Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
When rice is fully cooked you can serve.
OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.