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Taco Chili
Ingredients
- 2 pounds (910 g) Stew meat, Very lean
- 1 (14 ounce) can (400 g) Beef broth
- 2 (15 ounce) cans (425 g) Mexican tomatoes, Stewed
- 1 (1 ounce) packet (30 g) Taco seasoning mix
- 2 (15 ounce) cans (425 g) Pinto beans, With juice
- 1 (15 ounce) can (425 g) Kernal corn, Whole
- 1 (8 ounce) package (230 g) Mexican 4-cheese blend, Shredded
Instructions
- Cut large pieces of stew meat in half and brown in a large skillet pan.
- Combine stew meat, broth, tomatoes, taco seasoning mix, beans, corn and 3/4 cup (175 ml) water in a stew pot.
- Bring to boil, reduce heat and simmer for about 1 hour or until the meat is tender. Sprinkle in cheese on top of each serving.
Cook Suggestions
If you are not into "spicy", use just plain stewed tomatoes instead of Mexican. For garnish, add a sprinkle of fresh chopped green onions. Serve with tortilla chips and sour cream.
Cook Time
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© 2018 Ryan Christopher Beitler