Easy Taco Stew
Hearty, flavorful, and ready in just 35 minutes, this Easy Taco Stew is a cozy weeknight dinner that combines the bold spices of Tex-Mex cuisine with the comfort of a one-pot meal. Packed with lean ground beef, tender beans, zesty diced tomatoes with green chilies, and sweet corn, this savory stew is seasoned to perfection with taco seasoning, chili powder, and cumin. The addition of beef broth creates a rich, satisfying base that brings all the flavors together. Garnish with shredded cheddar cheese, creamy sour cream, and fresh cilantro for a customizable finish that will thrill your taste buds. Perfect for busy weeknights or casual gatherings, this easy taco stew is a crowd-pleaser that’s simple, hearty, and absolutely delicious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion
- 2 cloves garlic cloves
- 14.5 ounces diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned black beans
- 15 ounces canned kidney beans
- 1 cup frozen corn kernels
- 2 cups beef broth
- 2 tablespoons taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup chopped cilantro (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease if necessary.
Peel and dice the onion and mince the garlic cloves. Add the onion and garlic to the pot with the browned beef, stirring occasionally, until the onion is softened (about 3-4 minutes).
Stir in the taco seasoning, cumin, chili powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices, ensuring the beef is well coated.
Add the diced tomatoes with green chilies (undrained), black beans (drained and rinsed), kidney beans (drained and rinsed), frozen corn, and beef broth to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Taste the stew and adjust seasoning as needed, adding more salt or spices to your liking.
Ladle the taco stew into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
