1 lb. Ground Beef
15 oz Pinto Beans (Drained)
15 oz Ranch Style Beans (Drained)
10 oz Rotel (Diced Tomatoes with green chiles)
14.5 oz Diced Tomatoes
1 1/2 cups corn (you can use frozen or one can drained)
1 Packet of Taco Seasoning
1 Packet of Ranch Dressing Seasoning Mix
Salt and Pepper to taste
Here’s the video if you’re interested.
Combine all ingredients and cook on High for 4 hours or on Low for 6+ Hours
Taco Stew for a Fall Day
Well it happened. Texas temps dropped below 105 degrees, so we just had to break out our favorite “cool weather” recipe… Taco Stew! This is different from your typical soup because it has a hearty thickness to it that won’t leave you hungry. Served with crunchy corn chips and some of your favorite toppings it is a meal the whole family will enjoy. We love meals like this because they are easily doubled to feed a crowd, and that is what it is all about- spending time with the ones you love!
Y’all enjoy! -Jenna and Nicole
From Crock Pot Girls
Us Girls..Our Views 
Great idea!
I think this is going on my grocery list! YUM!!!!!!!!!
I haven’t tried this yet… still looking for “Ranch Beans”. But it still looks good.
I’ve printed this one out and may make it tomorrow or Thurs. If I can’t find the “ranch beans” I’m just going to use black ones. That’s what I read a lot of people did. This sounds so good and I’ll use ground pork instead of beef (don’t tell Paul).
We make something very similar but we add a huge can of tomato sauce and turn it into a soup. You HAVE to use Ranch Style Beans. I know they are a Texas thing, but if you go to Conagra foods you might find a store that carries them.