TACO STEW
Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. -Suzanne Francis, Marysville, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 313 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1041mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 9g fiber), Protein 23g protein.
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
TACO STEW
This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.
Provided by SMAYO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g
EASY TACO STEW
Make and share this Easy Taco Stew recipe from Food.com.
Provided by Merlot
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374.7, Fat 13, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1734.8, Carbohydrate 41.2, Fiber 5.3, Sugar 11.7, Protein 27.6
ADDICTIVE MEXICAN STEW
My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.
Provided by Roses Granddaughter
Categories Stew
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in oil in large saucepan until tender.
- Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
- Blend broth and cornstarch; add to saucepan.
- Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
- Serve with cornbread for a hearty meal.
MEXICAN TACO STEW
Number Of Ingredients 13
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.
MEXICAN BEEF & BEAN STEW
I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. -Tacy Fleury, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 983mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.
More about "mexican taco stew recipes"
DELICIOUS AND THE BEST TACO STEW RECIPE - OH SWEET BASIL
From ohsweetbasil.com
3.6/5 (67)Total Time 45 minsCategory 100 + BEST Easy Beef Recipes For DinnerCalories 473 per serving
STEWED CHICKEN TACOS - FOODIECRUSH
From foodiecrush.com
TACO STEW - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
4.8/5 (8)Total Time 1 hrCategory BeefCalories 609 per serving
- Salt and Pepper about 2/3 cup of flour and spread on a plate. Dredge stew meat in flour and add to hot oil. Brown on all sides. When it's almost completely browned, add in onion. Cook for about 5 more minutes. Add in Rotel, water, taco seasoning and tomato paste and stir to combine. Add in carrots and potatoes. Cover and reduce heat to medium. Cook until carrots and potatoes are desired tenderness. About 30 minutes. Stirring occasionally.
- If the sauce isn't thick enough, you can thicken by stirring in 1/4 cup cornstarch dissolved in 1/4 cup water.
EASY TACO DIP RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
THE 40 BEST MEXICAN RECIPES - GYPSYPLATE
From gypsyplate.com
MEXICAN BEEF STEW RECIPE | LIL' LUNA
From lilluna.com
35 BEST MEXICAN RECIPES | FEASTING AT HOME
From feastingathome.com
BIRRIA TACOS WITH SPICY STEWED BEEF FLANK - UNO CASA
From unocasa.com
MEXICAN BIRRIA RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN BEEF STEW RECIPE - VILLA COCINA
From villacocina.com
MEXICAN BEEF SOUPS AND STEWS - ALLRECIPES
From allrecipes.com
CORTADILLO NORTEñO (MEXICAN BEEF AND POTATO STEW)
From pinaenlacocina.com
10 AUTHENTIC MEXICAN PORK RECIPES TO MAKE TONIGHT
From insanelygoodrecipes.com
You'll also love