Taco Stew
The ingredients may be simple, but together, they make an awesome stew with a bit more body than a tortilla soup. Crush a few tortilla chips over each bowl for crunch.
—Suzanne Francis, Marysville, WA
Takes: 30 min. • Makes: 6 servings
- 1 lb. ground beef
- 2 cans (15 oz. each) black beans, rinsed and drained
- 2 cans (10 oz. each) diced tomatoes and green chiles
- 1 can (15 oz.) tomato sauce
- 1 ½ cups frozen corn (about 7 oz.)
- 2 tsp. chili powder
- ½ tsp. ground cumin
- Crushed tortilla chips, optional
- 1. In a large saucepan, cook ground beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain.
- 2. 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 stew occasionally and adding a little water if necessary.
1 ⅓ cups: 313 cal., 10g fat (3g sat. fat), 47mg chol., 1041mg sod., 35g carb. (3g sugars, 9g fiber), 23g pro.
