Name: Taco Stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 pounds beef stew meat; olive oil; flour, salt and pepper, for dredging; 1 onion, chopped; 1 packet taco seasoning mix; 1 (10 ounce) can Rotel + one can water; 1 (6 ounce) can tomato paste; 1 1/2 cups diced carrots; 3-4 large potatoes. peeled and diced; 1 (15.5 ounce) can Pinto beans; 1 (15.25 ounce) can black beans; Shredded cheddar cheese, sour cream and corn chips for serving

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The looks of a classic beef stew, made with potatoes, carrots, onions, and chunks of beef gone Mexican style! Add in the spice of Rotel, taco seasoning, and both pinto and black beans, and you have put a new twist on Taco Tuesday! Make it on your stove top or in your crock pot. Top it with sour cream, cheese and corn chips!

Beef stew is one of our favorite comfort foods. Here on my site, you will find the one we use most often, Mulligan Stew. It’s simple to make, stove top or crock pot, and is always a family favorite.

Switching things up a bit is always fun, right? How about this new twist on Beef Stew for Taco Tuesday??

All of the heartiness of traditional beef stew, with the spice of a good Mexican style meal!

And it’s all in one pot!

#winning

Chunks of potatoes and carrots, plus two cans of beans, both pinto and black add to the heartiness, and dare I say, healthiness of this recipe.

It’s perfect for weeknights, or any night, really. Cooks on your stove top in a little under an hour, and can be tossed in the crock pot for an easy meal to come home to.

My kids came over to the stove while it was simmering to steal a taste. It sort of plays tricks on you! It smells like you’re making tacos, lift the lid, you see stew, one taste and you’re back to tacos again … it’s the perfect combination of two of our favorite meals!

Spoon it into a bowl and top it with sour cream, shredded cheddar cheese and corn chips!

I think this would be AWESOME for tailgating this fall! Don’t you?

However or wherever you serve it, just give this one a try! You’re sure to get rave reviews!

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Yield: 8 servings

Taco Stew

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

2 pounds beef stew meat
olive oil
flour, salt and pepper, for dredging
1 onion, chopped
1 packet taco seasoning mix
1 (10 ounce) can Rotel + one can water
1 (6 ounce) can tomato paste
1 1/2 cups diced carrots
3-4 large potatoes. peeled and diced
1 (15.5 ounce) can Pinto beans
1 (15.25 ounce) can black beans
Shredded cheddar cheese, sour cream and corn chips for serving

Instructions

In a dutch oven, heat a couple of Tablespoons of olive oil over medium-high heat.

Salt and Pepper about 2/3 cup of flour and spread on a plate. Dredge stew meat in flour and add to hot oil. Brown on all sides. When it's almost completely browned, add in onion. Cook for about 5 more minutes. Add in Rotel, water, taco seasoning and tomato paste and stir to combine. Add in carrots and potatoes. Cover and reduce heat to medium. Cook until carrots and potatoes are desired tenderness. About 30 minutes. Stirring occasionally.

Add in both cans of beans. Stir and cook for another 5 minutes.

If the sauce isn't thick enough, you can thicken by stirring in 1/4 cup cornstarch dissolved in 1/4 cup water.

Spoon into bowls and top with cheese, sour cream and corn chips. Great with corn bread!

To make in the crock pot: After meat and onion are browned, add to crock pot, add all of the ingredients, minus the beans and the toppings, stir to combine, cover and cook on low for 7-8 hours. Add in beans, cook for another 30 minutes. Thicken if necessary. Serve with toppings.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 609Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 117mgSodium: 1011mgCarbohydrates: 74gFiber: 12gSugar: 7gProtein: 51g

Nutrition isn't always accurate.

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This goes Great with corn bread! My friend, Brandi, over at Aunt Bee’s Recipes makes this amazing Sweet Jalapeno Cheddar Cornbread that is PERFECT!

Mulligan’s Stew

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Switch up your #TacoTuesday this week!

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela

Comments

debi at Life Currents says

April 14, 2017 at 4:35 pm

We’re having nachos for dinner tonight, and this would be great on top of them! Or, just to dunk the nacho into! Either way, this sounds awesome!

Julie says

April 14, 2017 at 4:46 pm

I love Mexican flavor anything, and this is loaded with yummy goodness! I don’t use Rotel nearly enough and love your use of stew meat instead of ground (thus the name duh). Pinned!

Debra C. says

April 15, 2017 at 3:49 pm

I agree, this would be perfect for tailgating season – or today! 🙂 I make a Taco Soup, but I’m loving your hearty stew recipe, it looks amazing!

Ashlyn @ Belle of the Kitchen says

April 16, 2017 at 11:32 pm

A combination of two of our favorites! I know my kids would devour this because they love tacos. This also looks easy enough for my hubby to make which is what I’m looking for right now for after the baby comes! I’ll be sharing it with him for sure. 🙂

Lisa@Lisa's Dinnertime dish says

April 17, 2017 at 10:10 am

I LOVE this twist on beef stew. In my house we love beef stew AND we love all things Mexican, so it would be a big hit for sure!

Sandra says

April 17, 2017 at 12:48 pm

This looks so filling! Great idea to add carrots adding a little natural sweetness!

Michelle says

April 17, 2017 at 9:06 pm

This is the perfect way to change it up for Taco Tuesday! Great recipe idea, Michaela!

Jennifer A Stewart says

April 18, 2017 at 11:53 am

So good and I think i am going to take advantage of the crock pot version for sure!

Deanna says

April 18, 2017 at 12:02 pm

This looks great! i got try this one the weekend!!!

Justine says

April 18, 2017 at 8:08 pm

Taco Tuesday in effect, yum!

Taco Stew