Santa Fe Stew Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 23, 2015
This is very good, I added some graulated garlic to the meat and onions when browning and rinsed the beans. I used frozen corn because that is what I had and doubled the batch using lean ground turkey. This is a keeper!
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Photo by rhoffmeister

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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Reviewed: Feb. 14, 2015
This came out very tasty but there is a lot of it. My 15" cast iron skillet was full after adding the tomato products and corn. I had to transfer it to a my large stew pot to finish adding the beans. The volume of the ingredients adds up to over 5 quarts so unless you have a very large deep skillet I suggest you brown the onion and ground beef in a large skillet, add the taco seasoning and ranch dressing mix and the can of diced tomatoes and then transfer the mixture to a stew pot with a slotted spoon. The diced tomatoes will deglaze the skillet so you won't loose the the browned beef flavoring. Add the remaining ingredients to the stew pot except for he chicken broth. Add chicken broth to get your desired thickness and simmer for 1 hour.
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Cooking Level: Beginning

Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Ute Park, New Mexico, USA
Living In: Swansboro, North Carolina, USA

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Reviewed: 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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Photo by missdrea

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA
Photo by Soup Loving Nicole
Reviewed: Sep. 7, 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.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA


 
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