Tex Mex Ground Beef Stew
Warm, hearty, and bursting with bold flavors, this Tex Mex Ground Beef Stew is the ultimate comfort food with a spicy kick! Packed with seasoned ground beef, vibrant bell peppers, two kinds of beans, sweet kernels of corn, and zesty tomatoes, this stew delivers a nutritious and filling meal in every spoonful. A fragrant blend of chili powder, cumin, paprika, and oregano creates a rich and smoky base, while fresh cilantro adds a refreshing finish. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or meal prepping. Serve it with your choice of toppings, like shredded cheese, sour cream, or crunchy tortilla chips, to customize every bowl to your liking. Enjoy the Tex Mex flavors your family will love, all in a cozy, flavor-packed bowl of stew!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 2 14.5-ounce cans canned diced tomatoes
- 3 cups beef broth
- 1 cup frozen corn
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked. This should take about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, garlic, red bell pepper, and green bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for another 1-2 minutes to toast the spices and enhance their flavor.
Add the canned diced tomatoes, beef broth, black beans, and kidney beans to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 20 minutes, stirring occasionally.
After 20 minutes, stir in the frozen corn and let the stew cook for an additional 5 minutes, uncovered.
Taste the stew and adjust seasoning if needed by adding more salt or spices to your preference.
Remove the stew from heat and ladle it into bowls. Garnish with chopped fresh cilantro before serving.
Serve hot with optional toppings like shredded cheese, sour cream, or tortilla chips if desired.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1039 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.
