Saturday, January 21, 2012

Hearty Taco Stew

One of our most loved meals in winter is chilli, but after awhile it gets boring. This recipe gives an alternative to chilli. Hearty Taco Stew is another meal that can be stretched over two days-woo hoo! Day One, I serve this as a stew garnished with tortilla chips and Mexican cheeses (for a special occasion or party, I use bread bowls). Day Two uses the leftovers to top baked potatoes, rice, or quinoa. This stew got a big thumbs up from my husband.

  • 1 pound of ground meat, browned
  • 1 can of corn, drained (14.5 oz)
  • 1 can of pinto beans, drained and rinsed (14.5 oz)
  • 1 can of black beans, drained and rinsed (14.5 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1 can diced tomatoes with green chiles (10 oz-what I found at Aldi)
  • 1 package of taco seasoning mix
  • 1 package of ranch dressing mix

  1. Brown ground meat in skillet.
  2. Add to slow cooker.
  3. Add all other ingredients to slow cooker; adding the seasoning packets last.
  4. Cook on low for 6-8 hours.

Difficulty: Super Easy
Time: 15 minutes
Source: adapted from Crockin' Girls and coworker recipes

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