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Santa Fe Stew

Rated as 4.62 out of 5 Stars

"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."
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Ingredients

50 m servings 525 cals
Original recipe yields 8 servings

Directions

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  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.
  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.

Footnotes

  • 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


Per Serving: 525 calories; 15.3 g fat; 61.5 g carbohydrates; 31.3 g protein; 72 mg cholesterol; 2402 mg sodium. Full nutrition

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Reviews

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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 ju...

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 add...

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 s...

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 b...

Easy and tasty recipe. Dinner on the table in less than an hour!

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 n...

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.

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 ...

Added a teaspoon of cummin and chili powder and used a flour slurry to tighten it up