Taco Stew
- 2 lbs lean ground beef, cooked and drained (chicken or no meat works too)
- 2 (15 ounce) cans pinto beans, not drained
- 1 (15 ounce) can black beans, not drained
- 2 (15 ounce) cans corn, not drained
- 1 onion, chopped
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (15 ounce) can tomato sauce
- 3 (14 1/2 ounce) cans Mexican-style stewed tomatoes, pureed in blender
- 1 (10 ounce) can Rotel tomatoes & chilies
- Using a large stockpot, brown the ground beef with onions and garlic according to your taste.
- Whisk together tomato sauce and taco seasoning.
- Add to stockpot and stir.
- Add the rest of the ingredients to the stockpot and stir well.
- 1-2 cups of water may be added if it's too thick for your preference.
- I add none.
- Simmer on stovetop for 1 1/2 hours, allowing flavors to blend.
- Or dump all ingredients in a 6 qt crock pot and cook on low 6-9 hours.
- Stir occasionally.
- When serving, you can top with shredded cheese.
- We love this with Fritos on top or tortilla chips on the side.
- Also great with cornbread.
- Freezing is easy.
- My favorite method is to freeze the stew in the soup bowls I will serve them inches When frozen, I pop them out and vacuum seal using my Foodsaver.
- To reheat, pop the frozen stew back into original bowls and microwave.
- A great trick for keeping the FS bag clean is to put the frozen stew into a cheap baggie and THEN put it into a Foodsaver bag and vacuum seal.
- All you will have to do is rinse, instead of scrub that FS bag!
- If you are really short on freezer space, an alternative would be to pour unfrozen stew into a freezer ziplock, let out the air and store flat in the freezer.
- The downside is that you'll have to either let it defrost overnight in fridge or soak in a bowl of hot water for 20 minutes before you can pour into a bowl and reheat in microwave.
lean ground beef, pinto beans, black beans, corn, onion, taco seasoning mix, tomato sauce, tomatoes, tomatoes
Taken from www.food.com/recipe/taco-stew-57147 (may not work)