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.

steph
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For a really thick stew to spoon on a plate, leave out chicken broth.

The recipe makes a lot, so plan to freeze half or to take in lunches.

For a less spicy version, use just one can of the diced tomatoes with green chile peppers.

Nutrition Facts

525 calories; 15.3 g total fat; 72 mg cholesterol; 2402 mg sodium. 61.5 g carbohydrates; 31.3 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/07/2014
I did enjoy this recipe but there is one major flaw in it. The recipe title says stew yet directions do not state to rinse and drain the beans and corn. The tomatoes and broth yield plenty of juice so if you do not rinse and drain the beans and corn then you end up with soup and not stew. Rule of thumb...always rinse black beans. They will muddle up and give an unpleasant color to anything you are fixing if you do not. As far as the rest of it goes drain the rest of your beans and corn if you want stew...leave some of their juices if you want soup. Read More
(22)
28 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/07/2014
I did enjoy this recipe but there is one major flaw in it. The recipe title says stew yet directions do not state to rinse and drain the beans and corn. The tomatoes and broth yield plenty of juice so if you do not rinse and drain the beans and corn then you end up with soup and not stew. Rule of thumb...always rinse black beans. They will muddle up and give an unpleasant color to anything you are fixing if you do not. As far as the rest of it goes drain the rest of your beans and corn if you want stew...leave some of their juices if you want soup. Read More
(22)
Rating: 4 stars
09/07/2014
I did enjoy this recipe but there is one major flaw in it. The recipe title says stew yet directions do not state to rinse and drain the beans and corn. The tomatoes and broth yield plenty of juice so if you do not rinse and drain the beans and corn then you end up with soup and not stew. Rule of thumb...always rinse black beans. They will muddle up and give an unpleasant color to anything you are fixing if you do not. As far as the rest of it goes drain the rest of your beans and corn if you want stew...leave some of their juices if you want soup. Read More
(22)
Rating: 5 stars
09/13/2014
I really enjoyed this. I found a spicy ranch dressing mix that worked great for this. I used fresh corn cut off the cob and fresh cubanelle peppers. I used fire roasted canned tomatoes which added wonderful flavor. Garnished with fresh sliced avocado. The fresh corn and avocado really made this dish. Read More
(6)
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Rating: 5 stars
02/14/2015
This came out very tasty but there is a lot of it. My 15" cast iron skillet was full after adding the tomato products and corn. I had to transfer it to a my large stew pot to finish adding the beans. The volume of the ingredients adds up to over 5 quarts so unless you have a very large deep skillet I suggest you brown the onion and ground beef in a large skillet, add the taco seasoning and ranch dressing mix and the can of diced tomatoes and then transfer the mixture to a stew pot with a slotted spoon. The diced tomatoes will deglaze the skillet so you won't loose the the browned beef flavoring. Add the remaining ingredients to the stew pot except for he chicken broth. Add chicken broth to get your desired thickness and simmer for 1 hour. Read More
(4)
Rating: 5 stars
09/21/2014
Made this as first reviewer suggested (draining and rinsing the beans and corn) I could not find 16 oz. cans of shoe peg corn in my local stores so I went with three 11oz. cans of Green Giant shoe peg. worked out great. Family loved it. Read More
(4)
Rating: 5 stars
03/18/2017
This was great made just like the recipe. My grandsons age 14 and 13 loved it. They are pretty big eaters. There were five of us and not tons left over. Read More
(1)
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Rating: 5 stars
11/24/2017
Easy and tasty recipe. Dinner on the table in less than an hour! Read More
(1)
Rating: 5 stars
02/19/2017
Wonderful! I pulled back a little on the beef taco/ranch seasoning and the tomatoes - only because my pot was not big enough to hold all of it. It's very easy delicious and the leftovers are even better. If I made it anyone can. It is so good I've been craving it like mad so I'm making it again this weekend! Thank you for posting this recipe. Read More
(1)
Rating: 4 stars
10/24/2017
I made this as the recipe is written and our family enjoyed it. It was too salty for me but with fresh avocado it wasnt as noticeable. A little goes a long way we had it for lunch and didn't need to have dinner. My son and husband loved it. If I make it again I'll make my own taco seasoning to avoid salt. I did rinse the beans which is indicated in the video but was omitted from the written directions. Read More
(1)
Rating: 5 stars
10/22/2018
Made this in a slow cooker for a group dinner. Everyone loved it. Read More