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!
4medium Russet potatoespeeled and diced or 8 yukon gold potatoes
3-4carrots peeled and diced
1pkg. frozen peasthe small pkg.
1can16 oz tomatoes
1 8oz.can tomato sauce
1pkg. taco seasoning or roughly 1/4 cup
1can chili beansundrained
1can green beansundrained
1can kidney beansundrained
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
Amount Per Serving (1 g)
Calories 472Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 4g
* Percent Daily Values are based on a 2000 calorie diet.