South By Southwest Recipes

SOUTH BY SOUTHWEST STEW

SOUTH BY SOUTHWEST STEW image

This southwest style stew is a great on a cold winter day and is a delicious alternative to chili. It can be made in a large slow-cooker or on the stove in a large stockpot. It is very easy to make and serves a crowd. Great for game day!

Provided by Teresa G. @sokygal

Number Of Ingredients 12

Ingredients

1 1/2 pound(s) ground beef
1 pound(s) ground pork
1 large onion, diced
2 can(s) whole tomatoes, (14.5 oz. cans) cut up in can with kitchen shears
1 can(s) Rotel (tomatoes with green chilies)
1/2 jar(s) fire roasted red peppers, chopped (1 cup)
1 can(s) corn, whole kernel
2 package(s) taco seasoning mix
1 package(s) ranch dressing mix
1 can(s) black beans
1 can(s) light red kidney beans, red beans or pinto beans
- garnishes (sour cream, cheese, chives, tortilla chips, corn chips, sliced jalapenos, sliced black olives, sliced green onions)

Steps:

In a large skillet, brown ground beef, pork and onions; drain well.
Pour cooked meat into large slow cooker or large stock pot.
Add all ingredients except beans, stir well to combine.
Add beans, including the liquid from the cans; stir well.
For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
Refrigerate or freeze leftovers.

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