Taco Stew Recipes

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.

Steps:

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
• Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
• Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.

Steps:

• Cook meat, in batches, in 6-qt. pressure cooker on medium-high heat 3 min. or until browned on all sides. Transfer to plate; cover to keep warm. Add onions; cook and stir 2 min. Add salsa, barbecue sauce, garlic and meat; mix well.
• Lock pressure cooker lid in place; place pressure regulator on vent pipe. Cook 25 to 30 min. with pressure regulator rocking slowly (on low to medium heat). Remove from heat; let stand 10 min. or until pressure vent drops. Remove regulator, then lid. Add beans; cook on medium heat 10 min. or until tender.
• Combine rice and cheese; spoon onto tortillas. Top with stew.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Steps:

• Brown ground beef in large nonstick skillet; drain fat.*
• Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
• Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

Steps:

• Brown hamburger meat with onion (or use OAMC beef.)
• Add water, spices and taco seasoning and bring to a boil.
• Simmer 20 minutes.
• Serve hot with corn bread!
• Top with shredded cheese, chopped green onions and sour cream.

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.

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.

Steps:

• Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
• Place beef in crock pot.
• Combine remaining ingredients except beans and cheese and pour over beef cubes.
• Cover and cook on low for 6-7 hours.
• Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
• Cover and heat through,.
• Top individual servings with cheddar cheese, if desired.

Steps:

• Mix everything together in a slow cooker except chicken.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• 30 minutes before serving, remove chicken and shred.
• Return chicken to slow cooker and stir together.
• Top with cheese, sour cream, or tortilla chips, if desired.

Steps:

• Saute chicken, onion, garlic, and green pepper in cooking spray.
• Add remaining ingredients. Heat on stove until warm throughout.
• (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
• If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.