Raised in the Kitchen cookbook giveaway graphic

Raised in the Kitchen is available now!

Cozy Soup Recipes to Get You Through the Winter

Taco Stew

67 Reviews

This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! It’s like taco soup but thicker like a chili.

Taco stew is an easy weeknight dinner recipe that the whole family loves. We love to top it with our favorite taco toppings and everyone can totally customize their own bowl. 

So I call this a stew because I add potatoes, carrots and peas to it. That totally qualifies as stew, right?! It’s a little more hearty and chunky than our Instant Pot taco soup or even our taco ground beef chili.

Ok, back to the toppings…there’s something about the Fritos and the soup. I’m serious. I never, and I mean never, think to buy Fritos, but they are a total necessity for topping off the taco stew. I think it’s that crunchy corn taste that works so well with everything.

a photo of a bowl of taco stew topped with a dollop of sour cream, a pile of shredded cheddar cheese and a few Fritos chips.


Ingredients for Taco Stew

I love that this recipe is mostly a pantry meal. It is so nice when you’re on a tight budget or just don’t have time to get to the store. It also cannot be easier! Here is what you will need:

  • Yukon Gold Potatoes: yukons have the best flavor and keep the best texture when added to a soup or stew – you could also use red potatoes as a substitute
  • Carrots: peeled and cut into bite size pieces
  • Onion: just a yellow onion works great
  • Hamburger: 80/20 or 85/15 works great – if you want to go a little healthier, try ground turkey or chicken
  • Frozen Peas: just toss them in frozen, and they’ll be heated through in no time
  • Diced Tomatoes: you can use any brand you want
  • Tomato Sauce: any brand works great
  • Taco Seasoning: you can use a store bought packet or make your own
  • Corn: just open a can of corn and toss it in, no need to drain
  • Chili Beans: pinto beans or black beans also will work great, undrained
  • Kidney Beans: no need to drain these either

The measurements for each ingredient can be found in the recipe at the end of the post. 

a photo of a dutch oven full of taco stew including peas, carrots, potatoes, and ground beef.


Which Potatoes are Best for Stew?

My mom always uses Russet potatoes for stew but I think that’s just because we bought them cheap for baked potatoes etc. Russet potatoes are not a good potato for soups and stews as they end up a bit mealy in texture.

Choose red or golden yukon potatoes when making a soup or stew as they have a different amount of starch so your potatoes will be soft and creamy and not crumble in the soup.

This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! I beg you try this and you won't regret it!

What Type of Beef is Best for Stew?

You can use any cut of beef for a beef stew, round, chuck roast, chuck shoulder, etc. (like in our classic beef stew recipe) but in this taco stew recipe we stick with ground beef to give that taco flare.

a photo of a bowl full of taco stew topped with some melty sour cream and shredded cheddar cheese.


Can Taco Stew Be Made in the Slow Cooker?

Yes! This is a great slow cooker meal! You will want to brown the hamburger with the onions beforehand on the stove top. Then you can toss all the ingredients into the slow cooker along with the hamburger (that has been drained) and cook it on low for 4-6 hours or on high for 2-3 hours.

Storing, Reheating, and Freezing Taco Stew

To store stew, place it in an airtight container and allow it to cool almost completely then place it in the fridge for up to 5 days. Save all the toppings to add right before serving.

To reheat a single serving of taco stew, I just zap it in the microwave. If I’m going to reheat more than that, I do it on the stovetop over medium heat until it is warmed through. 

Yes!! Stew freezes really well! Just cool the stew completely and place in freezer bags or snag yourself our favorite Food Saver. Stew can be frozen for up to 2 months if you’ve pressed out all of the air and sealed it properly.


It’s freezing cold outside right now and we are in the thick of soup season. I actually hate the cold weather, but I can’t get enough soups, stews and chilis! This taco stew is next on my soup menu!

More Easy Soup RECIPES:

Raised in the Kitchen - Carrian Cheney

Our new book is now available!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Buy now

a photo of a bowl of taco stew topped with a dollop of sour cream, a pile of shredded cheddar cheese and a few Fritos chips.

Taco Stew

3.63 from 67 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! I beg you try this and you won't regret it!


  • 8 Yukon Gold Potatoes peeled and diced or 8 red potatoes
  • 3-4 Carrots peeled and diced
  • 1 Onion chopped
  • 1 pound Hamburger
  • 1 package Frozen Peas small package
  • 1 can Tomatoes 16 oz
  • 1 can Tomato Sauce 8 oz
  • 1 package Taco Seasoning or roughly 1/4 cup
  • 1 can Corn undrained
  • 1 can Chili Beans undrained
  • 1 can Green Beans undrained
  • 1 can Kidney Beans undrained


  • In a large pot add a drizzle of olive oil and place over medium heat.
  • Cook the onions until tender, about 3 minutes.
  • Add the carrots and potatoes and add just enough water to cover them.
  • Cook until tender.
  • In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
  • Add all of the remaining ingredients and cook until heated through.
  • Serve with shredded cheese, sour cream and fritos!


To make in the slow cooker, do the first and second step and then dump everything in the slow cooker. We actually love to cook extra ground beef one night and save it for the taco stew to take less time. 🙂
reheat stew in a pot on the stovetop, or in the microwave
Nutrition Facts
Taco Stew
Amount Per Serving (1 g)
Calories 473 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 1452mg63%
Potassium 1638mg47%
Carbohydrates 96g32%
Fiber 14g58%
Sugar 19g21%
Protein 17g34%
Vitamin A 5245IU105%
Vitamin C 66mg80%
Calcium 164mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

a photo of a bowl of taco stew topped with a dollop of sour cream, a pile of shredded cheddar cheese and a few Fritos chips.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Cozy Soup Recipes to Get You Through the Winter

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • If making in the crockpot, would you brown beef first? Or just toss it in raw? Can’t wait to try this recipe, even though I appear to be several years late, lol!

    • Reply
    • Hi Laurie! Yes, brown the beef first, drain it and then throw it in the crockpot with the rest of the ingredients.

      • Reply
  • I found this recipe years ago, and I have made it so many times that I figured I should probably leave a comment here! Absolutely my favorite taco soup recipe! I love how hearty it is with the potatoes and carrots, and it’s genius to add Fritos instead of traditional tortilla chips. The Fritos are what really make this stew pop with flavor! Thank you so much for sharing this recipe 🙂

    • Reply
    • Courtney, so happy to hear that you enjoy it and yes, the fritos are a must! Thank you!

      • Reply
  • Can’t believe I haven’t left a comment until now. I found this recipe last fall and have made it at least 4 or 5 times this winter. It’s a great recipe as-is, or to mix up with additions/deletions. No kidney beans? Use pinto beans? Don’t like canned green beans? Leave ’em out! Make it mild, make it spicy. It works on so many levels.
    This is a great recipe…thanks!

    • Reply
    • Rita, yes!!! That is exactly why we love this recipe, you can do anything you want with it! Thank you so much for the great comment!

      • Reply
  • Have made it for supper. Have not had it yet. See if my husband likes it tonight.

    • Reply
    • I’m crossing my fingers so hard that he does!!

      • Reply
  • This recipe is really awesome! Glad I found your blog! 🙂

    • Reply
    • Thank you so much!

      • Reply
  • Snack time! 🙂

    • Reply
  • Is the can of tomatoes “stewed”?

    • Reply
    • You can actually use any tomatoes that you prefer. I love that about this soup. 🙂

      • Reply
  • Oh lovely Carrian, you are melting me ! Ultimate food ,thank you so much 🙂

    • Reply
  • I started making this stew right at a year now. My husband and father love it! I don’t make really any substitutions. I’m getting all the ingredients from the store to make it again tomorrow. 🙂

    • Reply
    • I’m so glad! It’s one of our favorites as well!

      • Reply
  • I’ve made this recioe as is 2x over the past year. It’s very easy and everyone loves it. It is so delicious with the fritos, sour cream and shredded cheese. Yum!!

    • Reply
    • Thanks Sandy! I don’t know why but those fritos really are so good with it!

      • Reply
  • This soup is delicious! I make it all the time.

    • Reply
    • Thank you so much Bella!

      • Reply
  • Made this last night! It was lovely for a chilly night! I shared this on my blog!!

    • Reply
    • So glad you liked it and thank you for sharing!

      • Reply
  • Just wondering if anyone has tried making it in a crockpot?

    • Reply
    • Yes I have! And it does really well! 😉

      • Reply
      • At what point did you add everything to the crockpot? And, how long did you cook it for?

      • Hi Jen, we do steps 1 and 2 and then add to the slow cooker. 🙂

  • Can this be made ahead and froze for a later date.? Tia

    • Reply
    • Hi Samantha, this soup freezes quite well. Just make sure that any dairy is added upon serving (cheese etc) and not stored with the soup or it could curdle.

      • Reply
  • Really like that this recipe incorporates veggies and is still a favorite at my house!. I leave out the peas and kidney beans since my girls don’t care for them. I use a small bag of frozen corn and green beans instead of the canned and microwave them at half the time on the package before adding. Also add a half jar of medium salsa to give it a little more tomato sauce and some kick.

    • Reply
    • I love the salsa addition! I’ll have to try that!

      • Reply
  • I made this it is hearty and very very good, the family loved it, will be making it again, thanks for the recipe.

    • Reply
    • I’m so glad! Thank you Rose!

      • Reply
      • I have the same question as Barbara, what are chili beans? I went to several stores and was pretty much told there is no such thing I used Hormel chili with beans but not sure that’s what you meant. Came out excellent anyway!

      • Lisa, I think the store people probably missed it. It’s an easy mistake. Bush’s Beans and S&W make them and I’m positive that Walmart and our two local grocery stores carry them, not sure where you are. They are right by the kidney, pinto, chili section. It really is so easy to miss as there is usually just one small row.

  • Mine came out bland so I added what I had on hand which was Creole seasoning and it was perfe

    • Reply
  • Hi Sweet Basil,

    Attempting to make your Taco Stew – what are Chili Beans? If you could let me know, it would be much appreciated. Thank you :)!

    • Reply
  • Looks good but, what size can of tomatoes? What type?

    • Reply
    • We just use regular cannedt omatoes but you can play with flavors and types. We use 16 oz can.

      • Reply
  • sounds good except for green beans and chili beans together..we dont eat kidney beans, so we use pintos or chili beans with pintos….and we love green beans..just not together. ( and not crunchy) .but then i live in the south..just not a southern thang….

    • Reply
    • I actually thought I wouldn’t like it for those very reasons but it works so well I love it! Don’t worry though, you can easily substitute any of the beans for ones you love.

      • Reply
  • This was a hit! I got my husband and 11 year old son involved with peeling and chopping the potatoes, carrots and onions. I did add a second package of mild chili seasoning (this is all I had), as I thought it could use a little boost in flavor. We loved it! Thank you!

    • Reply
  • This is perfect for these cold days!

    • Reply
  • Oh man, this stew looks so perfect! I am just dying to get a bowl all for myself 🙂

    • Reply
    • It’s such a different “taco” soup and not my norm but we adore it!

      • Reply

    • Reply
  • What an amazing sounding stew! Perfect for warming you up from the inside!

    • Reply
  • this stew looks amazing!! and i love the frito topping. Those photos of sledding are just too cute!

    • Reply
  • What a delicious looking stew! My kids would LOVE it for sure!

    • Reply
  • What a fun trip. I love taco stew in the cold months.

    • Reply
    • Warms you up from the inside out!

      • Reply
  • I’ve been snowmobiling through the Rocky Mountains and it was spectacular!

    Your soup looks a.m.a.z.i.n.g.! Thanks for sharing!!!

    • Reply
    • thank you!!! I can’t wait for my mom to see the sweet comments!

      • Reply
  • I love Fritos! They are a bit of a guilty pleasure:) Just made a Mac and cheese with Frito crust. What a great idea for a stew – tacos!

    • Reply
    • WHAT?!!! I didn’t see that. Is it on the blog? Jeepers, going to look right now!

      • Reply
  • What a fun day! My family love “sledding”. I loved seeing your photos of the girls, they are so cute!!

    And this soup! Amazing! It sounds delicious!

    • Reply
    • Thanks my friend! My dad actually broke his arm on mt hood snow mobiling one year. Ahhh the memories haha

      • Reply
  • Your day of “sledding” looks so fun! I am sorry to hear about your friends hubby, you are right life really is so fragile.
    On a lighter note…this stew looks deeeevine. I can totally see where it would be super duper requested. I love anything that requires me to top it with chips!

    • Reply
    • haha, me too. Chips on soup is perfection

      • Reply

Cozy Soup Recipes to Get You Through the Winter