Taco Stew

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

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5 Responses to Taco Stew

  1. angiewest says:

    Great idea!

  2. Nikki says:

    I think this is going on my grocery list! YUM!!!!!!!!!

  3. Laura says:

    I haven’t tried this yet… still looking for “Ranch Beans”. But it still looks good.

  4. Joy says:

    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).

  5. Just a Mom says:

    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.

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