Mom's Pantry Santa Fe Stew


"This is an easy "heat and eat" meal that uses pantry-freezer-staple ingredients."
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20 m or less servings
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Original recipe yields 16 servings

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  1. - Warm large skillet over medium to medium-high heat. Add the beef to the center of the pan and break the meat into smaller pieces using a stiff spatula. Stir the beef occasionally to make sure it's browning evenly. Add the packages of dry ranch dressing seasoning and taco seasoning and/or any other spices to taste. The beef has finished when it is evenly browned and shows no signs of pink. Drain fat from meat and set aside.
  2. - In a large saucepan over medium heat, pour the canned tomatoes, pinto beans, corn, red beans and black beans, and onion, if using. Stir until mixed together and add the ground beef.
  3. - Heat until warm throughout
  4. - Serve with fritos or multigrain chips, sour cream, and cheese.


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