Friday, October 23, 2009

Santa Fe Stew

What you'll need:

1 1/2 lbs ground beef
1 medium onion
olive oil
1 package Taco seasoning
1 can Ranch Style beans
2 cans whole kernel corn
1 can black beans
1 can Rotel

What you'll need to do:

Saute onion in olive oil, add ground beef. Drain browned beef and return to skillet. Add taco seasoning. Stir a bit and then transfer beef & onion mixture to a large pot. Add both cans of beans, corn and Rotel (including liquid from each can). Simmer for 30-45 minutes.

This is a thick stew, almost like chili. The longer you let it simmer the better it tastes.

I serve over corn bread and top with shredded cheese, black olives, sour cream and jalapenos for Gary.

Enjoy!

7 comments:

Kelli said...

This would be a good nacho topper. Thanks for sharing.

Kelli @ RTSM said...

Yum! I made something like this a while back just playing around with my normal chili recipe! It's nice to sneak in those extra veggies!

Lauren said...

I have a similar recipe, but instead of ranch style beans I use a packet of Hidden Valley Ranch. It is one of my favorites for fall!

Heather said...

This sounds so yummy, and we are finally getting cooler temps to where a stew sounds good!!

shortmama said...

Yummy!!!!

Bernie said...

Yummy! This looks so wonderful. Thanks for sharing.

Warmly,

Bernie

Kelsey @ Seattle Smith's said...

I do love anything with corn and rotel!!! Yay for another Texas girl :)