Taco Mexican Stew

Contributed By: Franklin Johnson

Ingredients:

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chilies
2 (4 1/2-ounce) cans diced green chilies
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Method:

Brown the ground beef and onions in a large skillet; drain the excess fat, 
then transfer the browned beef and onions to a large slow cooker or a stockpot.  Add
the beans, corn, tomatoes, green chilies, black olives, green olives, taco
seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to
8 hours or simmer over low heat for about 1 hour in a pot on the stove. To 
serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.


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