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    You are in: Home / Recipes / Taco Stew Recipe
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    Taco Stew

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 10, 2013

    • on October 13, 2009

      I made this into a vegetarian stew by replacing the ground beef with a 15-ounce can of Bush's brand Kidney Beans. Bush's black beans were used because I've found other brands to be inferior in color, as well as flavor. Since you can't go wrong with extra spices, I used Del Monte brand Diced Tomatoes with Basil, Garlic, and Oregano. There wasn't enough leftover stew to serve several days later, so I added some cooked Healthy Harvest Whole Wheat Blend Pasta Rotini to the soup pot. The pasta did absorb most of the soup juices, but the great flavor was still present and there was enough for everyone. Thanks for such a great recipe and the nice photo of the stew!

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    • on April 25, 2008

      I made #298382 Taco Stew I didn't think I would like it, but I am making myself try new things (it was the black beans I wasn't sure of). I am glad I made it - I loved it. This recipie has been placed in my personal cookbook and will be made time and time again - Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Taco Stew

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.6
     
    Calories from Fat 169
    35%
    Total Fat 18.7 g
    28%
    Saturated Fat 6.9 g
    34%
    Cholesterol 77.1 mg
    25%
    Sodium 1247.2 mg
    51%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 10.8 g
    43%
    Sugars 7.8 g
    31%
    Protein 31.9 g
    63%

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