Taco Stew
Warm up your weeknight dinners with this hearty and flavor-packed Taco Stew! Combining the bold, zesty spices of taco seasoning with tender ground beef, black beans, sweet corn, and juicy diced tomatoes, this one-pot wonder is a guaranteed crowd-pleaser. Perfectly seasoned and simmered to perfection in a savory broth, this stew offers the comfort of a classic chili with a Tex-Mex twist. Ready in just 35 minutes, it’s the ultimate quick and easy meal for busy evenings. Top it off with shredded cheddar cheese, sour cream, and crunchy tortilla chips, and don’t forget a sprinkle of fresh cilantro for a vibrant finishing touch. Whether you’re feeding a family or meal prepping for the week, this filling taco-inspired stew is destined to become a new favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium bell pepper, diced (red or green)
- 14.5 ounces diced tomatoes (canned, with juice)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup corn kernels (canned or frozen)
- 2 cups beef or chicken broth
- 2 tablespoons taco seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
- 1 cup tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, if necessary.
Add the diced onion, garlic, and bell pepper to the pot. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened.
Stir in the taco seasoning, salt, and black pepper, coating the beef and vegetables evenly with the spices.
Add the canned diced tomatoes (with their juice), black beans, corn, and broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally.
Taste the stew and adjust the seasoning with more salt or pepper, if needed.
Ladle the taco stew into bowls and garnish with chopped cilantro.
Optionally, top with shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips for added texture and flavor.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 730 mg | 16% | |
*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.
