Taco Stew

4.78 from 9 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Beef

Cuisine: Mexican

Keyword: Taco Stew

Servings: servings

Calories: 609kcal

Author: Michaela Kenkel

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