Santa Fe Stew recipe

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Ingredients

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Nutrition Info

525.1 calories
carbohydrate: 61.5 g
cholesterol: 72.1 mg
fat: 15.3 g
fiber: 11.7 g
protein: 31.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 2401.7 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Stir taco seasoning mix and ranch dressing mix into the ground beef, add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally, cook until the tomatoes are softened, 30 to 60 minutes.

Recipe Yield

8 servings

Recipe Note

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

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