Best Taco Stew Recipes

TACO STEW

Steps:

• In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
• Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

TACO STEW

Steps:

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

CROCK POT TACO BEEF STEW

Steps:

• Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
• Place beef in crock pot.
• Combine remaining ingredients except beans and cheese and pour over beef cubes.
• Cover and cook on low for 6-7 hours.
• Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
• Cover and heat through,.
• Top individual servings with cheddar cheese, if desired.

SLOW COOKER CHICKEN TACO STEW

Steps:

• Mix everything together in a slow cooker except chicken.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• 30 minutes before serving, remove chicken and shred.
• Return chicken to slow cooker and stir together.
• Top with cheese, sour cream, or tortilla chips, if desired.

EASY TACO STEW

Steps:

• Brown the beef and onion in a dutch oven, then drain.
• Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
• Cook over medium heat until thoroughly heated.
• TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
• Sprinkle with cheese.
• HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

EASY TACO CHILI SOUP/STEW

Steps:

• Brown meat and onions, drain. Mix in Hidden Valley Ranch & Taco Seasoning mix. Then, without draining the cans, add all of the additional ingredients. Simmer for at least 1 hour (better if you have 2!) or place in slow cooker for the better part of the day. The longer it cooks, the better it is!
• Don't forget - It freezes well so make a double batch!
• Serve with Baked Tostitos chips, over rice or alone! Top with your favorite grated cheese or sour cream. YUM!

CHICKEN CHILI TACO STEW

Steps:

• Saute chicken, onion, garlic, and green pepper in cooking spray.
• Add remaining ingredients. Heat on stove until warm throughout.
• (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
• If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.

TACO STEW

Steps:

• Brown hamburger meat with onion (or use OAMC beef.)
• Add water, spices and taco seasoning and bring to a boil.
• Simmer 20 minutes.
• Serve hot with corn bread!
• Top with shredded cheese, chopped green onions and sour cream.

WHOLE FOODS MEXICAN TACO STEW

Steps:

• Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

MEXICAN TACO STEW

Steps:

• Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes. Nutrition Per serving (about 20oz/578g-wt.): 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mg sodium, 42g total carbohydrate (9g dietary fiber, 10g sugar), 20g protein tags: quick and easy, budget, 1 pot meals, family friendly, southwestern, mexican, wheat free, dairy free, gluten free Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

TACO STEW

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.

SLOW COOKER CHICKEN TACO STEW

Steps:

• Mix everything together in a slow cooker except the chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove the chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.

CHICKEN TACO STEW IN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
• Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.

TACO STEW

Steps:

• Brown beef and drain well then rinse in warm water to remove excess fat. Combine all ingredients except the tortilla chips, sour cream and shredded cheese. Put in dutch oven and simmer on low for 30 minutes.
• To serve, crumble tortilla chips or fritos on top of stew. Add shredded cheese and a dollop of sour cream.

SLOW COOKER CHICKEN TACO STEW

Steps:

• Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
• Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
• Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.

TACO STEW

Steps:

• in crock pot lay 3 chicken breast on bottom
• sprinkle the taco seasoning and the ranch dressing mix onto the chicken breast
• then pour in the listed can ingredients in order as written be sure u do not drain
• cover and cook on low 5 hrs
• take chicken out and shred and add back into the crock pot
• serve with Frito scoops and enjoy!