Southwestern Black Bean Stew


A mild stew with a flair, from the southwest.

southwestern black bean stew in hot pink bowl
6 servings


  • 1 pound ground beef

  • 1 (1.25 ounce) package taco seasoning mix

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can black beans, undrained

  • 1 (6 ounce) can tomato paste

  • 1 ½ cups water

  • ½ cup sour cream

  • 2 (8 ounce) packages shredded Cheddar cheese


  1. In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.

  2. In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Nutrition Facts (per serving)

635 Calories
39g Fat
34g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 635
% Daily Value *
Total Fat 39g 50%
Saturated Fat 22g 110%
Cholesterol 133mg 44%
Sodium 1596mg 69%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 39g
Vitamin C 7mg 35%
Calcium 602mg 46%
Iron 5mg 26%
Potassium 638mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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