Mexican Taco Stew Recipes

TACO STEW

Taco Stew image

This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.

Provided by SMAYO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds ground beef
1 onion, chopped
2 (15 ounce) cans ranch-style beans
1 (15.25 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (1.25 ounce) package taco seasoning mix

Steps:

In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g

MEXICAN PORK STEW

Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

MEXICAN STEW

Mexican Stew image

I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

Steps:

In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges

CARNE GUISADA (MEXICAN BEEF STEW)

Carne Guisada (Mexican Beef Stew) image

A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

Provided by EdsGirlAngie

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

Preheat oven to 350 degrees F.
Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
Serve as is, or on rice, or folded into warm tortillas.

EASY TACO STEW

Easy Taco Stew image

Make and share this Easy Taco Stew recipe from Food.com.

Provided by Merlot

Categories Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 medium onion, chopped
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (15 ounce) can pinto beans in chili sauce, undrained
1 (1 1/4 ounce) envelope taco seasoning
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup water
baked corn tortilla chips (I prefer Doritos) or plain Doritos (I prefer Doritos)
cheddar cheese, grated

Steps:

Brown the beef and onion in a dutch oven, then drain.
Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
Cook over medium heat until thoroughly heated.
TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
Sprinkle with cheese.
HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

Nutrition Facts : Calories 374.7, Fat 13, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1734.8, Carbohydrate 41.2, Fiber 5.3, Sugar 11.7, Protein 27.6

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