Taco Stewp

Submitted by PA Cindy

"I came up with this version when I didn't have all the ingredients for another recipe. You can only adjust a recipe so much before it becomes a new recipe. You can add another can of broth if this is too thick to make it more of a soup consistency."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 6

ingredients

• 453.59 g ground chuck
• 1 medium red onion, chopped
• 411.06 g can diced tomatoes
• 283.49 g can Rotel Tomatoes
• 411.06 g can beef broth
• 425.24 g can black beans, undrainded
• 453.59 g can kidney beans, undrained
• 35.43 g packet taco seasoning mix
• 28.34 g packet ranch dressing mix
• 1 of a 1 lb.bag frozen corn
• tortilla chips (optional)
• sour cream (optional)
• shredded cheese (optional)
• diced tomato (optional)

directions

1. Brown ground chuck and onion in a 5 quart Dutch oven.
2. Drain if necessary.
3. Add the remaining ingredients.
4. Heat to boiling then reduce heat to simmer.
5. Simmer for 45-60 minutes. Stirring occasionally.
6. Garnish with any combination of the optional ingredients.