| This recipe is liked by 4 person(s). |
Taco Stew (crockpot)
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| Taco Stew | |
| 1 lb. | Ground Beef |
| 15 oz | Pinto Beans, (Drained) |
| 15 oz | Ranch Style Beans, (Drained) |
| 10 oz | Rotel, (Diced Tomatoes with green chiles) |
| 14.5 oz | Diced Tomatoes |
| 1 1/2 cups | corn, (you can use frozen or one can drained) |
| 1 Packet | Taco Seasoning |
| 1 Packet | Ranch Dressing Seasoning Mix |
| Salt | |
| Pepper to taste | |
Combine all ingredients and cook on High for 4 hours or on Low for 6+ Hours
Taco Stew for a Fall Day
Well it happened. Texas temps dropped below 105 degrees, so we just had to break out our favorite “cool weather” recipe… Taco Stew! This is different from your typical soup because it has a hearty thickness to it that won’t leave you hungry. Served with crunchy corn chips and some of your favorite toppings it is a meal the whole family will enjoy. We love meals like this because they are easily doubled to feed a crowd, and that is what it is all about- spending time with the ones you love!
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