Taco Stew

Dinner

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.

Average Rating: 4.25

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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

Instructions

1. In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain.
2. 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.
3.
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

1-1/3 cups (calculated without tortilla chips): 313 calories, 10g fat (3g saturated fat), 47mg cholesterol, 1041mg sodium, 35g carbohydrate (3g sugars, 9g fiber), 23g protein.