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Santa Fe Stew

Santa Fe Stew


"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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50 m servings 525 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 2402 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 7
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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 ju...

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 add...

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 s...

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 b...

Wonderful! I pulled back a little on the beef, taco/ranch seasoning, and the tomatoes - only because my pot was not big enough to hold all of it. It's very easy, delicious, and the leftovers ...

Added a teaspoon of cummin and chili powder and used a flour slurry to tighten it up

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...

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