Mexican Beef and Bean Stew Recipe

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Most Helpful Positive Review

Mar 16, 2009

I am not one to change recipes but I did tweak this one just a bit. I browned the beef then added everything except vegetables and simmered for one hour. Then added 4 oz. chopped green chilies and 16 oz. frozen vegetable soup veggies and cooked for 15 mins. then served. It was really good. I never thought a cup of salsa could make it so flavorful.

—HOLLYHOLLY

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Most Helpful Critical Review

Feb 27, 2009

I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers for tomorrow. Maybe add a can of Rotel. I think it may be better if I had used kidney beans instead of pintos, too...Not sure. Good, easy base recipe, though!

—Nixter933

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21 Ratings

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May 01, 2009

We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and extra cup. I did not have an onion on hand so I added a few dashes of onion powder. I prepared it the night before and all my husband had to do was put it in the crock pot in the morning. Super Yummy!

—Liza

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Nov 03, 2009

Love this recipe but I added sausage to it. Delicious

—lynn

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Mar 11, 2010

Good base - I changed the recipe a bit Ditched the corn (hubby is not partial to corn) Used 29 oz of Pinto Beans, 15 oz of petite diced tomatoes with green chiles and 15 oz refried beans with mild green chiles. Placed the refried beans in the pan I used to pan fry the beef and then added the tomatoes, heated them, added the spices and then added that mixture into the crock pot. YUM!!

—CeeVee49

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Nov 17, 2010

Me & the hubby loved this dish. The only thing I done different is, I cooked it on the stovetop. I added black beans in addition to the pinto beans. We put this over yellow mexican rice.

—pammy44

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Mar 18, 2010

Fine. Not really good or bad. It lacked good flavor depth and clearly needed work. I made substantial changes after tasting it and liked my final product.

—Chuck

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May 01, 2011

Recipe was great. I added 2X-3X the beans and substituted natural beef bullion for the Cambell's soup since it has MSG in it. Excellent with tortilla chips!

—Anthony574

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Nutrition

Calories
520 kcal
26%

Carbohydrates
30.7 g
10%

Cholesterol
100 mg
33%

Fat
28.4 g
44%

Fiber
6.5 g
26%

Protein
36.4 g
73%

Sodium
1111 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Beef and Bean Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 520
Calories from Fat: 255

% Daily Value *
Total Fat 28.4g 44 %
Saturated Fat 10.4g 52 %
Cholesterol 100mg 33 %
Sodium 1111mg 44 %
** Potassium 674mg 19 %
Total Carbohydrates 30.7g 10 %
Dietary Fiber 6.5g 26 %
Protein 36.4g 73 %
Sugars 6.8g
** Vitamin A 16 %
** Vitamin C 8 %
** Calcium 7 %
** Iron 50 %
** Thiamin 21 %
** Niacin 70 %
** Vitamin B6 37 %
** Magnesium 21 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.