Taco Stew

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!

Remember how we took that awesome trip to celebrate my sister’s graduation up at Teton Springs? Well, it wasn’t just the trip to the cabin that was awesome, we had a ton of delicious and amazing food too. We started our trip with some brown sugar apple dip, and ended it with this Taco Stew that is unreal! It’s seriously a favorite in our house.

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.

We had a full day of “sledding” as they say in Idaho or snow mobiling to the rest of the world, thanks to my sweet Dad. He is such a kid at heart and loves to do things for his kids and grandkids. In fact, I’d even say that his grandkids have his heart even more than the rest of us and trust me they love him just as much as he loves them. It was so much fun to go flying up the mountain and look at the amazing views. If you haven’t ever been you are totally missing out, but I insist you be so careful. They are still easy to get hurt on.

A few years ago my sweet friend Cortney lost her husband, Nic in an avalanche while sledding and while he wasn’t doing anything dangerous, in fact he was saving someone’s life, it hit me hard just how tender life is and that we can have it taken away at any time. Cortney was one brave woman with a new baby and two other tiny children and has been such a great friend to me since college. I can’t wait to find an opportunity to be in the same place and reconnect one day. Maybe even over a big pot of this famous taco stew.

Which Potatoes 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.

Which Beef for Stew

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

Can Stew be Left Out Overnight?

Stew cannot be left out overnight. To store stew, place in an airtight container and allow to cool almost completely then place in the fridge for up to 5 days.

Can Stew be Frozen?

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.

Taco Stew

Yield: 8

Taco Stew

Total Time: 45

Prep Time: 15

Cook Time: 30

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!

Print Recipe

Ingredients:

• 4 medium Russet potatoes, peeled and diced or 8 yukon gold potatoes
• 3-4 carrots peeled and diced
• 1 onion chopped
• 1 pound hamburger
• 1 pkg. frozen peas (the small pkg.)
• 1 can (16 oz) tomatoes
• 1 8oz. can tomato sauce
• 1 pkg. 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)

Directions:

1. In a large pot add a drizzle of olive oil and place over medium heat.
2. Cook the onions until tender, about 3 minutes.
3. Add the carrots and potatoes and add just enough water to cover them.
4. Cook until tender.
5. In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
6. Add all of the remaining ingredients and cook until heated through.
7. 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. 🙂

Nutrition Information

Yield: 8, Serving Size: 1

• Amount Per Serving:
• Calories: 409 Calories
• Total Fat: 9.7g
• Cholesterol: 47.6mg
• Carbohydrates: 56.8g
• Fiber: 12.6g
• Sugar: 11.2g
• Protein: 26.6g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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