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!
Servings: 8
Ingredients
- 1 Onion chopped
- 3-4 Carrots peeled and diced
- 8 Yukon Gold Potatoes peeled and diced or 8 red potatoes
- 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
Instructions
- In a large pot add a drizzle of olive oil and place over medium heat.
- Cook the onions until tender, about 3 minutes.1 Onion
- Add the carrots and potatoes and add just enough water to cover them.3-4 Carrots, 8 Yukon Gold Potatoes
- Cook until tender.
- In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.1 Pound Hamburger
- Add all of the remaining ingredients and cook until heated through.1 Package Frozen Peas, 1 Can Tomatoes, 1 Can Tomato Sauce, 1 Package Taco Seasoning, 1 Can Corn, 1 Can Chili Beans, 1 Can Green Beans, 1 Can Kidney Beans
- Serve with shredded cheese, sour cream and fritos!
Notes
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
Serving: 1g | Calories: 473kcal | Carbohydrates: 96g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1452mg | Potassium: 1638mg | Fiber: 14g | Sugar: 19g | Vitamin A: 5245IU | Vitamin C: 66mg | Calcium: 164mg | Iron: 7mg