Recipe by Lanay Bien
"A mild stew with a flair, from the southwest."
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1 (1.25 ounce) package
taco seasoning mix
1 (15 ounce) can
whole kernel corn, drained
1 (15 ounce) can
black beans, undrained
1 (6 ounce) can
1 1/2 cups
2 (8 ounce) packages
shredded Cheddar cheese
This was DELICIOUS. But I changed a couple of things. Instead of the tomato paste, i used a can of diced tomatos. And I poured it over rice and added shredded cheese. YUM YUM
This was like eating bean dip as stew....not so good.
I made this using ground turkey, dried black beans that I cooked myself, and frozen corn. I also used the Taco Seasoning recipe on this site, instead of a package.
It was good, but rather bland. So I added a couple extra tsp's of chili powder and cumin, salt, and pepper. With extra spices, it was delicious!
I found this recipe on here about 6 years ago and have made it ever since. It is a family favorite. I double the beans to stretch it a little farther. I don't drain the beans as the recipe states, so as not to lose all that flavor and nutrition. I add a can of chopped green chili peppers & also a can of stewed tomatoes, chopped up. A lot of times I have ground beef already cooked & drained in the freezer, which makes this about a 10 min. prep meal. A real winner for busy nights. But even if I don't have the ground beef pre-cooked, I cook it in my dutch oven, drain & make this stew in the same pot. I know this is originally a crock pot recipe, but I cook it on the stove. I just bring to a boil, turn down the heat & simmer for about 30 - 45 min. It turns out just great. We eat this with cheese, tortilla chips & sour cream. YUM!
I really liked this dish. It's kind of a hybrid between chili and soup. Very kid-friendly (once they get over eating beans) and quick to make on a weeknight. I didn't use a slow cooker, just simmered it in the same big pan I cooked the meat in to save on the dishes. Instead of a packet of seasoning, I used Taco Seasoning I from this site. It smells, looks and tastes exactly the same (maybe even better) than a store bought version with a FRACTION of the sodium. We're having the leftovers tonight over baked potatoes with shredded cheese and sour cream. Yum!
Really good & kid friendly! I used frz. corn because I had it on hand and prefered to use (1) can of crushed tomatoes instaed of the tomato paste. Added some beef broth only because I was looking for more of a soup than a stew.
excellent recipe!! i had to double the recipe for my family size. my kids loved it. even my daughter who claims she doesn't like corn; but she scarfed this dish down. the only thing i did differently was added some chopped onion, bell pepper and a can of petite diced tomatoes (plain--no flavor added). and a little extra seasoning to taste. i also added the sour cream directly to the pot and stirred in, instead of adding to individual servings and served with tostitos. this is definitely a keeper!
We LOVE this! I make it with ground turkey to lower the fat. A friend drains the beans, leaves out the water and makes this into a dip. Either way, it's always a hit. Tip: this freezes really well!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Black Bean Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 635
** Calories from Fat: 351
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