Taco Stew

Taco Stew Recipe photo by Taste of Home

  • Total Time: Prep/Total Time: 30 min.
  • Makes: 6 servings (2 quarts)

Ingredients

  • 1 pound ground beef
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chiles
  • 1 can (15 ounces) tomato sauce
  • 1-1/2 cups frozen corn (about 7 ounces)
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Crushed tortilla chips, optional

Directions

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

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SOURCE: Taste of Home