Tortilla Ranch Stew Recipes

RANCH STYLE STEW

Ranch Style Stew image

This is a great chili like stew that is so easy to make and is wonderful served with tortilla chips or fritos. Spicy!

Provided by melinda simpson

Time 45m

Number Of Ingredients 12

Ingredients

1 c small shell pasta
1 lb lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 clove garlic, minced
16 oz v8 juice
1 (15 oz) can(s) ranch style beans, undrained
1 (14 oz) can(s) fireroasted diced mexican tomatoes, undrained
1 can(s) mexicorn, drained
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Steps:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until the meat is no longer pink. Drain.
3. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes, stirring occasionally.
4. Stir pasta into stew.
5. Enjoy! Best served with tortilla chips!

TEXAS RANCH-STYLE STEW

Texas Ranch-Style Stew image

Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup small shell pasta
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.

Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

RANCH TORTILLA ROLL-UPS

Ranch Tortilla Roll-Ups image

In Berlin, Pennsylvania, Karen Thomas curbs hunger in a hurry. "These zest roll-ups are great as picnic nibbles, dinner appetizers and football party munchies," she notes. "When my husband's co-workers at the state patrol come over for meals, they admit 'low-fat' can be delicious."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients 5

Ingredients

2 packages (8 ounces each) fat-free cream cheese
1 envelope ranch salad dressing mix
2 to 3 jalapeno peppers, finely chopped
1 jar (2 ounces) diced pimientos, drained
8 flour tortillas (8 inches), room temperature

Steps:

In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.

Nutrition Facts : Calories 106 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 419mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

RANCHERO SUPPER

Ranchero Supper image

This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. -Karen Roberts, Lawrence, Kansas

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1 can (28 ounces) baked beans
1 can (11 ounces) whole kernel corn, drained
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Sliced green onions and sour cream, optional
7 cups tortilla chips

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted., Garnish with onions and sour cream if desired. Serve with tortilla chips.

Nutrition Facts : Calories 511 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 947mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 8g fiber), Protein 30g protein.

TEXAS RANCH STEW

Texas Ranch Stew image

Make and share this Texas Ranch Stew recipe from Food.com.

Provided by SweetySJD

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup small shell pasta
1 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 (5 1/2 ounce) cans V8 vegetable juice
1 (15 ounce) can baked beans, undrained
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions.
Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
Stir in remaining ingredients.
Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Stir drained pasta into stew.

RANCH STEW

Ranch Stew image

My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 can (16 ounces) kidney beans, undrained
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup biscuit/baking mix
1/3 cup milk

Steps:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 16g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 1069mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 32g protein.

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