15 September 2011

Taco Stew

This is one of those quick and easy recipes you can make in under twenty minutes when you forgot it was dinnertime.  It's also especially nice on a brisk day because it's pretty close to chilli.


1 pound lean ground beef
1 medium onion, chopped
1 can corn, undrained (15 1/4 oz)
1 can diced tomatoes with chilies, undrained
1 can chili beans, undrained (15 oz)
1 package taco seasoning
1 can tomato soup (10 3/4 oz)
1 cup water
Tortilla Chips or Fritos
Grated Cheese

Brown beef, drain and rinse with hot water.  Return beef to skillet and add onions.  Saute until tender, about three to five minutes.  Transfer beef and onions to large pot.  Add remaining ingredients (except chips and cheese) and simmer on low, about twenty minutes.

Serve with chips and grated cheese.  For extra calories, er, I mean flavor, top with sour cream.  Diced green onions also add a nice touch!

***If you're out of chili beans, any kind of beans will do--pinto, kidney, black beans, etc--it also makes the stew a bit milder if you prefer it not so spicy.***


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