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Santa Fe Stew

4

50 min

Santa Fe Stew


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Category

Beef Recipes

Time

50 min

Serving

8 persons

Calories

525

Rating

4.00★ (29)

Cuisine

Author: Victoria Buriak
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Ingredients

  • ground beef: 2 pound
  • onion: 1 piece (chopped)
  • packets taco seasoning mix: 2 piece (1 ounce)
  • packets ranch dressing mix: 2 piece (1 ounce)
  • shoepeg corn: 2 cans (16 ounce cans)
  • tomatoes with green Chili peppers (such as RO*TEL®): 2 cans (10 ounce cans, diced)
  • red kidney beans: 1 can (15 ounce can)
  • black beans: 1 can (15 ounce can)
  • pinto beans: 1 can (15 ounce can)
  • chicken broth: 1 can (14.5 ounce can)
  • tomatoes: 1 can (14.5 ounce can, diced)

Metric Conversion

Stages of cooking

Santa Fe Stew Photo 21
Santa Fe Stew Photo 3 2
  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
    Santa Fe Stew Photo 2
  2. Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
    Santa Fe Stew Photo 3

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