Sante Fe Stew Recipes

CROCK POT SANTA FE STEW

Steps:

• Brown ground beef with onion, green pepper and spices in a skillet on top of the stove. Add all ingredients to crockpot and mix in ground beef mixture. Cook on low 2 to 3 hours.
• This makes a 3 quart crock pot almost full to the top, approximately 10 to 12 servings. It is great served with cornbread.

SANTA FE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

SANTA FE STEW

Steps:

• In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
• Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
• Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
• Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.

SANTE FE STEW

Steps:

• 1. Brown ground beef and drain. (I use a 6qt dutch oven, so I don't have to dirty more dishes.)
• 2. Add all other ingredients. No special order. Do not drain any of the canned items.
• 3. Heat to a slow boil. Simmer on low for 30 minutes.
• 4. Serve over corn chips and top with a spoonful of sour cream. Mix and Enjoy!

SANTA FE STEW OLE'

Steps:

• In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
• In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.

SANTA FE CHICKEN ENCHILADA STEW

Steps:

• Heat oven to 400°F.
• Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
• Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
• Serve topped with tortilla strips and cilantro.

DEE'S SANTA FE GREEN CHILE STEW

Steps:

• Sprinkle the pork with flour to lightly coat.
• In a large pot (I use a Dutch oven), brown the meat in oil.
• Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
• Bring to a boil, lower heat to medium low.
• Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
• You may cook in a crockpot for 6-8 hours.
• Serve with flour tortillas.

SANTA FE BEEF AND GREEN CHILE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
• Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!

SANTA FE CHICKEN STEW

Steps:

• In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
• Remove chicken from liquid set aside to cool. Save the broth!
• Strain the broth to remove residue from boiling process.
• Return strained liquid to stock pot and add chicken broth.
• Cut chicken into bite sized cubes when cool enough to do so.
• Add rice and salt to liquid and bring to a boil.
• Reduce heat to simmer and simmer for 15 minutes.
• Drain and rinse corn and beans.
• Drain Rotel.
• Add remaining ingredients and cubed chicken to the liquid.
• Mix together until seasoning packages are well mixed into the broth.
• Simmer for about 3 hours or until rice is tender.
• Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
• When rice is fully cooked you can serve.
• OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.