Easy Cheesy Taco Stew
A great thick Taco Stew for a cold day. Perfect for bread bowls!
READY IN: 50mins
SERVES: 4-6
YIELD: 1 large pot
UNITS: US
INGREDIENTS
Nutrition- 1lb ground beef
- 1⁄2
- 1(1 ounce) packet dry ranch dressing mix
- 1(1 ounce) packet taco seasoning mix
- 1
- 16
- 1
- 1
- 1
- 2cups water
- 1⁄4
-
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DIRECTIONS
- Brown beef, breaking into small pieces.
- Drain.
- Add all other ingredients except cheese.
- Stir and let simmer for 20 minutes.
- Add more water if needed.
- Add Velveeta cheese and stir until it melts.
- MIx Water and Corn Starch, pour slowly into soup untill you get it as thick as you want.
- You can adjust the "heat" of this by replacing the can of diced tomatoes with another Rotel to make it spicier (I do this but beware - it is very spicy), or make it milder by using mild Rotel or 2 cans of regular diced tomato. This is a very versitle recipe. Tweak it to fit your tastes.
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