Santa Fe Stew Recipe - Allrecipes.com
Santa Fe Stew Recipe
  • READY IN 50 mins

Santa Fe Stew

Recipe by  

"Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
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Footnotes

  • Cook's Notes:
  • For a really thick stew to spoon on a plate, leave out chicken broth.
  • The recipe makes a lot, so plan to freeze half or to take in lunches.
  • For a less spicy version, use just one can of the diced tomatoes with green chile peppers.
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Reviews More Reviews

Sep 07, 2014

I did enjoy this recipe but there is one major flaw in it. The recipe title says stew yet directions do not state to rinse and drain the beans and corn. The tomatoes and broth yield plenty of juice so if you do not rinse and drain the beans and corn then you end up with soup and not stew. Rule of thumb...always rinse black beans. They will muddle up and give an unpleasant color to anything you are fixing if you do not. As far as the rest of it goes, drain the rest of your beans and corn if you want stew...leave some of their juices if you want soup.

 
Sep 21, 2014

Made this as first reviewer suggested (draining and rinsing the beans and corn) I could not find 16 oz. cans of shoe peg corn in my local stores, so I went with three 11oz. cans of Green Giant shoe peg. worked out great. Family loved it.

 

3 Ratings

Sep 13, 2014

I really enjoyed this. I found a spicy ranch dressing mix that worked great for this. I used fresh corn cut off the cob and fresh cubanelle peppers. I used fire roasted canned tomatoes which added wonderful flavor. Garnished with fresh sliced avocado. The fresh corn and avocado really made this dish.

 

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Nutrition

  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 61.5 g
  • 20%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 11.7 g
  • 47%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 2402 mg
  • 96%

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

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